Fresh Raspberry Vinaigrette

Fresh Raspberry VinaigretteWhat a beautiful dressing this makes for salads, particularly salads that contain berries.  I used it on the easy Mixed Young Lettuces with Blueberries, Gorganzola, Candied Pecans, and Pancetta.

The dressing starts with a base of fresh raspberry puree. Simply blitz the fresh berries in the blender and then press the puree through a fine mesh strainer with a spatula or the back of spoon. I used two types of vinegar in this dressing, white balsamic and red wine vinegar. A raspberry infused vinegar could be used in place of either one of the vinegars.

As for the oil, I used walnut oil. It has a such a nice, light flavor. If you have grape seed oil, that would very well, too. If you don’t have either one of these oils, use a neutral flavored oil of your choice. My best recommendation is to NOT use a strongly flavored olive oil. I think that it would detract from the raspberry flavor.

 

Fresh Raspberry Vinaigrette

Yield: about 2 1/4 cups dressing

Recipe by Terri @ that's some good cookin'

Ingredients

  • 1 1/2 cups raspberry puree (about 3 cups raspberries)
  • 2 tablespoons white granulated sugar (more or less as per your own taste preference)
  • 2 tablespoons white balsamic vinegar (or a raspberry infused vinegar)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup walnut oil (or grape seed oil or a neutral-flavored oil of your choice)

Instructions

  1. Puree raspberries in a blender.
  2. Strain puree through a fine mesh sieve to separate seeds from the puree. To help this process along, I poured the puree into the strainer and stirred with a rubber spatula, pressing against the sides of the strainer. A spoon would also work just fine for stirring/pressing.
  3. Return puree to blender and add the vinegars, mustard, and salt. Blend on low until well mixed.
  4. With the blender running, slowly drizzle in the oil. It is important to add the oil slowly so that an emulsion will be created, making a dressing that will not separate.
  5. Chill for at least 2 hours for best flavor.
http://tsgcookin.com/2011/07/fresh-raspberry-vinaigrette/

 

Mixed Young Lettuces with Blueberries, Gorganzola, Candied Pecans, and Pancetta

You may also like:

Orange Fluff Salad
Orange Fluff Salad
Apple Salad with Cinnamon Apple Cider Vinaigrette
Apple Salad with Cinnamon Apple Cider Vinaigrette
Layered Salad
Layered Salad

 

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