Raspberry Vinaigrette


Photo: flickr user .j.e.n.n.y.
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Ingredients

1 cup raspberries
2 tablespoons freshly squeezed lemon juice
2 tablespoons raspberry or red-wine 1 teaspoon sugar
6 tablespoons olive oil
Salt
Freshly ground pepper

Preparation

1
Puree raspberries in a food processor or blender. Using a wooden spoon, push raspberries through a hand held wire strainer to puree.
2
In a medium bowl, whisk together 2 tablespoons of the raspberry puree, lemon juice, vinegar, and sugar.
3
In a slow but steady stream, whisk in the olive oil until emulsified. Season with salt and pepper. Vinaigrette can be made 1 day in advance and stored in an airtight container in the refrigerator.
4
Makes about 3/4 cup.
5
Yield: 3/4 cup

Tools

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Tags:

dressings
condiments
berry
Salads
berries

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 8:37am

Creator:

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