Our raspberries are coming in thick and fast in the hot weather. Some have gone into the freezer, some into frozen yogurt, others eaten fresh or in the morning cereal. This dressing was a new experiment, and I was pleased with the result. You won't confuse this with the overly sweet commercial raspberry vinaigrette you typically find. If you find it's too tangy for you, add a spoonful of maple syrup.
1 cup fresh raspberries, pureed
6 Tbsp extra virgin olive oil
3-4 Tbsp white wine vinegar
Salt to taste
If you don't mind this being seedy and a bit crunchy, just combine all ingredients and mix well. If you'd rather remove the seeds, press the puree through a sieve before combining it with the oil and vinegar.
Makes about 3/4 cup.
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