Equipment
Ingredients
Vinaigrette
- 90 g peach purée
- 2 g fine sea salt
- 1 g freshly ground black pepper, freshly ground
- 120 ml extra virgin olive oil
- 60 ml balsamic or sherry vinegar
- 3 g fresh basil leaves, washed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 144 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 15 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 99 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 33 mg
- Calcium
- 4 mg
- Iron
- 0.2 mg
- Magnesium
- 2 mg
- Phosphorus
- 4 mg
- Zinc
- 0.0 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 11 mcg
- Niacin
- 0.1 mg
- Folate
- 1 mcg
- Water
- 16 g
Sources: USDA FoodData Central
Method
Measure out and combine the peach purée, salt, and pepper in the blender.
Add the olive oil and balsamic (or sherry) vinegar to the blender.
Add the washed basil leaves.
Blend all ingredients on high speed until completely smooth and emulsified, about 30-60 seconds.
Use immediately to dress a green salad, or store in the refrigerator for later use.
Chef's Notes
- High-quality peach purée is key to this vinaigrette's flavor. If using store-bought, choose one with no added sugar or other flavorings.
- For extra visual appeal, chiffonade the basil by stacking the leaves, rolling them tightly, and slicing thinly to create ribbons.
Storage
Refrigerator: 5 days — Store in an airtight container in the refrigerator. Shake well before using, as the vinaigrette may separate.
Reheating: Not applicable
Troubleshooting
Vinaigrette is separated (oily)
Cause:
Prevention:
Vinaigrette tastes too bland
Cause:
Prevention:
Vinaigrette tastes too tart
Cause:
Prevention:
Cultural Context
Vinaigrettes are a fundamental component of Western cuisine, often associated with French culinary traditions. The addition of fruit purée adds a modern twist to a classic.
