Pineapple Vinaigrette

(posted by Emily) 

It's the post you've all been waiting for! Well, maybe not, but it has been a long time in the making. After our trip to the Flatbread Company in Paia, we've been patiently waiting to re-create their pineapple vinaigrette. After some different attempts at the right ratios (and a little help from this recipe online from a fellow Flatbread fan), we've finally got it together. 

First, begin by making the pineapple vinegar. I used apple cider vinegar as the base, though if we did this again, I'd probably choose a white wine vinegar instead, for a more subtle flavor.  



Prepare your pineapple: Cut the top off of the pineapple, and quarter. Remove the bottom ends from your quartered pieces, and slice away the core and the rind of the fruit. Chop pineapple into smaller, bite size pieces. 


remove the top
cut in half
quartered
remove bottom ends and rind
chop into bite size pieces
Fill ball jars (or other airtight container, preferably glass) with pineapple chunks. 


Cover with vinegar. 



We allowed our pineapple vinegar to sit for about two weeks. We tried a bit after one week, but the flavor wasn't infused enough to our liking. I left the jars on the counter, out of direct sunlight. Depending on the temperature in your house, the vinegar may need to sit for a longer (colder) or shorter (warmer) amount of time. When it was time to make the dressing, I strained the pineapple and vinegar, setting aside the fruit to be mixed in to the dressing. 


After some trial and error, we found the right ratios for each element of the dressing. This recipe is paired down a bit, but is easy to increase because you will have plenty of vinegar. My one liter bottle of ACV soaked with pineapple and turned into dressing yielded 1 large ball jar, 2 small ball jars, and one shaker bottle of dressing. The dressing should keep in the fridge for a while--no guarantees on duration of shelf life, because we just made out batch this weekend! 


finished product, ready to serve
Pineapple Vinaigrette 
1 1/3 c. pineapple vinegar
2 tbsp tamari
4 tsp honey
1/4 c. orange juice
1 tsp coriander
4 cloves garlic
2 inch piece of fresh ginger
1/4 c. shallots, chopped
1 1/2 c. olive oil
1/4 tsp sesame oil
1/2 c. leftover pineapple chunks (from your jars that sat for two weeks)

Combine all ingredients in blender and mix on high until well combined. Store in the fridge in an airtight container until ready to use!

We hope you enjoy!
--E&R











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