I eat berries all year round. But they sure do taste so much better in the summer. Especially raspberries!
I love using fruit in savory recipes. And I really LOVE incorporating fruit into salad dressings. Just pureeing them lends a natural thickness and creaminess to the dressing. This is one of my favorite summertime salad dressings. Sweet, tart, plump raspberries are pureed and blended with raspberry vinegar, freshly squeezed lemon juice, a touch of honey, salt and pepper and a pinch of nutmeg, and luscious olive oil. And that’s it! It couldn’t be more simple or more flavorful. And just look at that color!
I would be willing to bet you have many of the components of this salad already in your fridge and pantry.
And when you see some beautiful, fresh raspberries at the market, scoop them up! Aside from their sweet taste, they are going to give this summer dressing it’s amazing color!
This comes together very quickly. I like to pass the raspberry puree through a strainer. I prefer it relatively seedless. But honestly, some processors or blenders really do a good job of pulverizing the seeds. So it’s totally up to you.
I love raspberry vinaigrette. And I actually have 3 different ways I like to make it. Sometimes I add some crème fraiche for a really creamy version. Yogurt would work, too. Sometimes I make a balsamic type vinaigrette using raspberry vinegar and I let the raspberries marinate in the jar. Don’t have lemons? Use limes or oranges. Forgot to pick up some honey? Use maple syrup. And of course you can certainly add herbs. Tarragon is my favorite for this recipe.
This, however, is my favorite version. I think it’s the one that really highlights the flavor of these beautiful berries.
- 12 ounces of fresh raspberries
- 2 Tablespoons of raspberry vinegar
- 2 Tablespoons of freshly squeezed lemon juice
- 6 Tablespoons of olive oil
- 1 teaspoon of honey
- ½ teaspoon of kosher salt
- a few grinds of freshly cracked pepper
- a pinch of nutmeg
- Place the raspberries in the bowl of a food processor or blender and blend until the raspberries are pureed.
- Pour the puree into a mesh strainer set over your work bowl.
- Press the puree through with a spatula until you are just left with seeds in the strainer.
- Add the vinegar, lemon juice, honey, nutmeg, salt & pepper and whisk to combine.
- Continue to whisk as you slowly add the olive oil.
- Taste and adjust seasonings, vinegar and olive oil to suit your tastes.
Support your local farms & markets whenever you can!