Mohawk Chef shares her blueberry sweetgrass Vinaigrette recipe
The best way to add more Indigenous plants to your diet is learning what is edible in your own backyard.
There is nothing simpler and refreshing then a summer salad. I wanted to preserve some of the fresh flavour of the summer, and I think this dressing will give any salad a fresh burst of summer memories.
2 cups Blueberries (fresh or frozen)
½ cup Pure Maple Syrup
2 tbsp Sweetgrass
½ cup Apple Cider vinegar
½ cup Sunflower oil
Place blueberries and sweetgrass in a pan and bring to a boil. Let simmer on low for 5mins. Turn off and set aside to come to room temperature.
At this point berries can be strained or the sweetgrass pulled out and the whole berries can be used in the dressing.
Put blueberries in blender and blend for 10 seconds.
Place the rest of the ingredients into a blender for 30seconds.
Refrigerate any unused dressing. This dressing can be used up to one week.
If you are lucky enough to have maple vinegar you can replace the apple cider vinegar and use only half the amount of maple syrup (1/4cup Maple syrup)