You will not believe the orchestra of flavors that will play on your taste-buds: the extreme raspberry, the subtle ginger and garlic—sweet-tart, salty and savory—a harmonizing choir of ingredients. And this recipe is unbelievably simple to put together, too!
I have yet to find store-bought raspberry vinaigrette that I like, so I decided it was about time I made my own. The final results are all in my mouth. Delicious!
Come; take a comfortable seat at our cozy table. Dinner is served!
Recipe is for 2 large dinner salads (roughly 1/2 cup dressing), and recipe can be doubled to serve four.
STEPS 1 (vinaigrette):
1/4 cup extra-virgin olive oil
1/4 cup raspberry champagne vinegar (B.R. Cohn was used for this recipe)
1/4 cup [seedless] raspberry jam
1/4 cup fresh raspberries, optional
1 teaspoon Dijon mustard
1/2 tablespoon honey
1 teaspoon freshly minced ginger root, peeled
1 garlic clove, peeled and squashed
In a blender combine all the ingredients and blend until smooth and thick; cover and set aside to chill and take flavor, at least one half-hour.
Serving of Extreme Raspberry Vinaigrette Suggestions:
- Drizzle a generous amount over grilled salmon on a bed of spring mix or arugula, and finish with a touch of lightly toasted and/or candied almond slivers or walnuts. Phenomenal!
- Drizzle just enough vinaigrette to cover each leaf of butter leaf lettuce, tossed with crumbled bacon, toasted pecan pieces or sliced almonds, dried cherries and/or cranberries, and dotted with chunks of creamy brie cheese. Unusually delicious!
Or create your own deliciousness from your imagination, but serve immediately (there’s nothing worse than a wilted/soggy salad) and ENJOY!
Cook with heart; eat with gusto. Buen Provecho!