This Hibiscus vinaigrette is especially made for my hearts of palm Millionaire's salad, but would be fantastic on any salad.
- Cook Time
- Prep Time
- 1 1/2 cups ServingsServings
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 1 garlic clove, grated
- 2 teaspoons sugar, or to taste
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 cup toasted almond oil (or more olive oil if there is a nut allergy)
- 1/2 cup extra virgin olive oil
- 3/4 cup dried hibiscus flowers
- 3 tablespoons toasted almonds
- Garnish, toasted almonds slivers, cashews, edible flowers, citrus zest
1. In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper. Process until smooth. With motor at lowest possible speed, add almond oil and olive oil in a thin stream until emulsified, about 10 seconds.
2. Add hibiscus flowers and almonds and process until roughly chopped. Store the vinaigrette, covered, and refrigerated for 2 days and up to 1 week.
*Dried hibiscus can be found at most Latin markets, spice stores and in the tea section of your favorite grocery store. Hibiscus tea is made from dried hibiscus flowers.
Make a delicious and refreshing iced hibiscus tea and this gorgeous ruby colored vinaigrette.