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Cilantro White Balsamic Vinegar

Verbena Cilantro White Balsamic Vinegar

No added sugars. All natural, always!

 

 

How to Use Balsamic Vinegar

Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.

 

 

 

BLISTERED ASPARAGUS WITH CILANTRO BALSAMIC DRIZZLE

2 bunches fresh asparagus, trimmed and clipped (see note)

1 teaspoon salt

2 tablespoons Verbena Greek Kalamata Olive Oil

DRESSING

1/3 cup chopped cilantro leaves

2 tablespoons Verbena Greek Kalamata Olive Oil

3 tablespoons Verbena Cilantro White Balsamic Vinegar

2 tablespoons Tahini or other tahini paste

1 teaspoon salt

juice of 1/2 lemon

pinch pepper

DIRECTIONS:

Steam asparagus in one to two inches (two and a half to five centimeters) of water seasoned with one teaspoon salt until just cooked, about five minutes. Transfer steamed asparagus to an ice water bath to stop the cooking process and ensure bright green asparagus. Heat a frying pan over high heat and drizzle in the olive oil. Add the asparagus and blister. This can take around 10 minutes. You don't want to stir it every minute, because you want it to make contact with the bottom of the pan with enough time for it to blister before it overcooks. Remove from heat.

Combine dressing ingredients in a small bowl. Drizzle over the asparagus just before serving.

If desired, serve with an oven-dried radish

 

 

 

 

TOMATO CUCUMBER SALAD

6 medium tomatoes, seeds removed and chopped

1 medium cucumber, finely chopped

1 small red onion, finely chopped

1 teaspoon salt

¼ teaspoon pepper

½ cup cilantro, chopped and stems removed

1-2 tablespoons Verbena Persian Lime olive oil

1-2 tablespoons Verbena Cilantro White balsamic vinegar

DIRECTIONS:

In a medium bowl, combine the tomatoes, cucumber and red onion. Toss to combine.

Sprinkle salad with salt and pepper, and then toss again.

Add chopped cilantro and drizzle with olive oil and vinegar.

Chill for at least 2 hours before serving.

 

 

 

 

Cilantro White Balsamic Vinegar

PrixÀ partir de 4,50$
  • This balsamic is a perfect ingredient for your next salad dressing. Pair it with Persian lime or citrus habanero for a vinaigrette with a kick. Or try drizzled over stuffed Portobello mushrooms. A savory balsamic that is often described as aromatic and zesty with flavors of sage and citrus

     

    Pairs well with: Persian Lime, Citrus Habanero, Roasted Chili, or Italian Herb Olive Oil

     

    Nutrition Facts

    25 Servings per 375ml Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 36
    Total Fat = 0%
    Saturated fat 0 = 0%
    Trans Fat 0g
    Sodium 2mg = 0%
    Cholesterol=0mg
    Total Carbohydrates 8g = 3%
    Dietary Fiber 0g = 0%
    Sugars 7g
    Added Sugars 0g
    Protein 0g
    Vitamin D 0mcg0%
    Calcium 0mg0%
    Iron 0mg0%
    Potassium 0mg0%

    *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients:  25 Star White Balsamic Vinegar (Italian White Wine Vinegar from Trebbiano Grapes, Concentrated Grape Must), no Caramel added, Organic Cilantro Extract. Contains sulfites occurring from raw materials (Not Added).

  • Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven.  It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.

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