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Extreme Raspberry Vinaigrette

by HomeRearedChef (writer), San Jose, November 07, 2012

This is a very versatile sweet n’ tart dressing with just-enough tang to start you salivating. Use drizzled over seafood and greens or tossed with fruit salads. The possibilities are many.

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!



About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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8 comments on Extreme Raspberry Vinaigrette

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By melanie jean juneau on November 07, 2012 at 03:56 pm

That sounds easy enough to make

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By HomeRearedChef on November 07, 2012 at 04:41 pm

Easy, it certainly is, Melanie, so I hope you will give it a try. And the like recipe says, fresh raspberries are optional, simply because many people do not like the raspberry seeds. Enjoy!

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By souschef on November 07, 2012 at 05:50 pm

Just putting it together in my head is causing me to salivate!

The sweet and tart together get me.

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By Barbara MacDonald on November 07, 2012 at 06:12 pm

I am chuckling to myself as earlier today i was going to buy a bottle of Raspberry Vinaigrette... and thought, no, let me look for a recipe and make one...how strange it that..."great minds"... perfect timing Virginia...I will copy this recipe and give it a try. It sounds yummy. :-)

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By HomeRearedChef on November 07, 2012 at 06:20 pm

:) Thank you, Souschef, and that is exactly what it should do, 'cause you to slightly salivate. lol! And though I am NOT a raspberry fan, this is really delicious, if I do say so myself.

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By HomeRearedChef on November 07, 2012 at 06:25 pm

Dear Barbara, I love that I can be a part of "great minds!" Yay! Like I just told Souschef, I am not a raspberry fan, but I LOVE this vinaigrette. And by the way, if you don't have all of the ingredients, the most important ones are the mustard, jam, olive oil and vinegar (and you could alway substitute the vinegar and use, say, rice wine vinegar or even apple cider vinegar). Good luck!

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By Barbara MacDonald on November 07, 2012 at 06:41 pm

I have all these kinds of vinegar...I seldom have a creamy dressing. I rather have a vinegar & olive oil based dressing...the Italian in me I think. I would use the raspberry jam I think , as it is my favorite kind of jam, other than pineapple...thanks...:-) have a nice evening Virginia.

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By HomeRearedChef on November 07, 2012 at 06:52 pm

You have a nice evening, too, Barbara. And thank you so very much for coming to read my post, and then taking the time to comment. I appreciate it. :)

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