Forest blueberries are in season and I know nothing better than having a walk in the forest near our family’s summer cottage and coming home with my fingertips tinted deep purple-blue. Blueberry pies have been abundant this year, and now that we have our fridge in the city packed with blueberries I’ve been thinking of ways to use them in savory lunches as well. The inspiration, and actually most of the recipe below came from the FatFree Vegan Kitchen -blog. I added some extra virgin olive oil and omitted a few other ingredients, but I’ll be sure to try the original recipe as well as soon as we have the required shallots on hand.
Our simple lunch salad consisted of a bunch of home-grown kale, lollo rosso and lettuce, with fried tofu cubes and cashews. I added a pinch of cayenne to the tofu along with the usual dashes of soy sauce and balsamico to get a bit of heat to complement the sweet-tart blueberry dressing. Forest blueberries are not as sweet as cultivated blueberries, so the amount of sugar might need tweaking depending on the type of berry that is used.
The Blueberry Dressing:
- 1 and 1/2 dl fresh blueberries
- 2 tablespoons extra virgin olive oil
- 1 tablespoon whole cane sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt (or more to taste)
- plenty of freshly ground black pepper
I mixed the dressing with our immersion blender and that’s it. This made enough to dress two huge lunch portions, and would probably yield four portions of a more moderate size.