K4 Vinaigrette

A bright herbed salad with golden vinaigrette is ensconced in a black bowl, garnished with flowers, microherbs and ruby sauerkraut.

K4 Vinaigrette

This one is a personal favourite of one of the the K4 team. Packed with wonderful K4 probiotics (seriously, look at the ingredients list, half of it is fermented goodness), this is not your common-or-garden vinaigrette: it's got zip, zing and flavour by the bucket load! Give it a try and trust us, you won't re-grette it - see what we did there?


Serves 4


  1. Put all ingredients into a glass jar and seal it closed. 
  2. Shake vigorously with zeal and passion. 
  3. Pour freely over fresh salads or lightly steamed vegetables. 
  4. Lick the spoon.

Vinaigrette is one of those culinary staples that can be easily overlooked, but it shouldn’t be! A good vinaigrette can take a salad from being mediocre and dry to simply glorious. 

Salad dressings have a had a bad rep in recent years with all the confusion over whether or not the fats involved are good or bad for your health. But when you’re using sumptuous olive oil, such as in this vinaigrette recipe, the evidence is starting to come clear. In a comprehensive scientific review by the European Food Safety Authority in 2011, it was confirmed that the oleic acid and polyphenols found in olive oil protect against the oxidation of blood lipids and contribute to the maintenance of normal blood LDL-cholesterol levels.

Olive oil is a rich source of Vitamin E and Vitamin K, key ingredients in maintain healthy skin.

Extra virgin olive is a high-quality grade compared to regular olive oil as it is made from the first cold press of the olives. It is best to use Extra Virgin Olive oil for dips and salad dressings as of its superior flavour and it’s low acidity level.

Much like wines, extra virgin olive oils will vary in flavour depending on where the olives where grown; this phenomenon is known as ‘terroir’. 

When originating from Spain the oil is described as being fruity and sweet, with flavours of melon and nuts coming through and with a very slight bitter quality to them. When the oils come from Italy the flavour varies even further from region to region. Areas like Tuscany produce oils that are milder, nuttier and pair very well with fish. Oils closer to Rome are robust-tasting, with earthy, grassy notes. Dry, herbal flavoured oils come from further south of Italy, including Sicily. If you look to Greece for your choice of olive oil you start to venture towards to more peppery end of the flavour scale, with finishing notes of herbs and a slight fruitiness - Greek olive oils have a very well balanced palate and tend to be good crowd pleasers. 

If you're conscious of striking the right balance with your salad dressing - for this vinaigrette recipe we recommend going Greek.

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