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Recipe

Raspberry Vinaigrette

By Ali Edwards Fine Cooking Issue 58

Yield: Yields about 1-1/3 cups

This fresh sweet-and-tart vinaigrette adds a summery note to a simple green salad.

Ingredients

  • 1 small shallot, minced
  • 3 Tbs. raspberry vinegar
  • 1/2 tsp. grated orange zest
  • 1-1/2 tsp. fresh orange juice
  • Kosher salt
  • 6 Tbs. extra-virgin olive oil
  • Freshly ground black pepper to taste
  • 2/3 cup fresh raspberries

Preparation

  • Combine the minced shallot with the raspberry vinegar, the orange zest, the orange juice, and a pinch of salt. Gradually whisk the olive oil into the shallot and vinegar mixture and add a few grinds of black pepper. In a small bowl, very lightly mash the raspberries, allowing them to keep some of their original shape and then stir them gently into the vinaigrette.
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Reviews (2 reviews)

  • snibb | 12/12/2021

    Made this dressing and did as previous poster-put all in a blender to make it smooth. Excellent tasting dressing. Also added the 1 rounded TBSP of sugar. Loved the faint orange taste. Outstanding-you can't go wrong with this one.

  • Pam120603 | 03/17/2012

    This dressing is excellent. I added approx 1 1/2 Tbs sugar to cut the bitterness of the fruit. I used 1 cup of frozen raspberries, it's what I had on hand, and put all ingredients in the blender to make it smooth. It was wonderful on a salad of baby greens, gorgonzola cheese, chicken, and sunflower seeds. I'll be using this recipe again for sure!

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