Lacto Fermented Mustard Chive Vinaigrette With Feta Cheese

This is one of those recipes that may be a bit strange and a touch difficult to find the raw materials, that said I still think it’s worth the effort to construct. This has such an amazing flavor it will make your salads taste simple amazing. You will want more salad and that is a good thing.

Special Note: The fermenting liquid mentioned here can be had by purchasing lacto-fermented pickles at the supermarket or by making your own at home. I suggest looking for Bubbies Kosher Dills.

Lacto Fermented Mustard Chive Vinaigrette With Feta Cheese

 

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Lovely stuff people....

Author: Chef Keith Snow

Recipe type: Vinaigrette

Ingredients

• ½ cups juice from lacto-fermented kosher dills
• 2 tbs stone ground mustard
• 1 tbs fresh lemon juice
• 1 tsp kosher salt
• ¼ tsp black pepper
• ¼ cup extra virgin olive oil
• 2 tbs feta cheese crumbles
• 2 tbs fresh chives

Method

1. in a small bowl add all ingredients except oil, whisk together while slowly drizzling in olive oil.
2. Adjust seasoning for salt and pepper.

Chef's Notes

DO NOT USE REGULAR PICKLE JUICE !!!!!
This vinaigrette has NO vinegar, the acid comes from the lacto juice and lemon juice. I suggest ripping up organic romaine lettuce, halving organic cherry tomatoes and sliced cucumbers, sprouts of any kind work well here too.

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