This juniper vinaigrette is light and bright with a touch of piney sweetness. Toss it on salads, drizzle on roasted vegetables, or fold into softened butter for an incredible baked potato experience.
What are Juniper Berries?
Juniper is often referred to as a berry, but it's actually a tiny conifer (like a pine cone). This is what gives it a distinctive flavor that always reminds me of the mountains and alpine cooking. In fact, juniper is one of the few spices that grows in cold climates. I love it for it's slight citrus, peppercorn, and piney flavor. Anything cooked with it will carry the flavors of wild botanicals.
What foods go well with juniper
Because of its cold weather growing regions, it's easy to remember that juniper goes with just about anything you'd cook in the wintertime. Potatoes and root vegetables are favorites, as is citrus. Both of these things are included in this recipe for Citrus Salad with Roasted Beets and Juniper Vinaigrette. I also love it drizzled over Roasted Spaghetti Squash. Juniper also has a little of that "bite of wilderness" flavor, as I like to call it. Anything from the mint family, like rosemary, will go well at bringing out the pine of the juniper. Lastly, you'll see I often pair it with creamy components- like mashed potato or cheeses. It's a great way to mellow that wild. Try a new twist to your caprese salad by drizzling this vinaigrette over your vegan cheese!
- Place all of the ingredients in a blender and blend on high until the juniper is ground and resembles cracked black pepper in size.
- *note: the dressing will be emulsified when first blended, but will separate as it sits. Always shake before using.