Raspberry Vinaigrette Dressing
A fresh raspberry vinaigrette made from strained berry puree, olive oil and red wine vinegar. Serving size two tablespoons. Thursday, 1 July 2021, 15:11.
Ingredients
| 6 ounces | 170 g | fresh raspberries, washed |
| 4 tablespoons | 60 ml | extra virgin olive oil |
| 1 tablespoon | 15 ml | Pompeian Red Wine Vinegar |
| to taste / на вкус | salt and pepper | |
| to taste / на вкус | honey (optional) |
Instructions
Instructions
- Push berries through a fine mesh strainer into a small bowl, first with a fork (to mash) and then with the back of a spoon to push all the fruit through. If a few seeds squeeze through it's no big deal. This should yield about 1/2 cup of raspberry puree.
- Using a fork or a small whisk, whisk in Pompeian Red Wine Vinegar, olive oil, and salt, pepper and honey if desired. Taste and season again as needed. Store in fridge until ready to use or for up to one week. The oil may harden a bit in the fridge, so plan to leave it out on the counter for about 30 minutes prior to use. Or you may gently warm it in the microwave (10 seconds should suffice).
Notes: serving size two tablespoons.
Source: https://www.rachelcooks.com/fresh-raspberry-vinaigrette-dressing-recipe/