Return to Content

Raspberry Vinaigrette

Raspberry Vinaigrette
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes about 1/2 cup

Look for raspberry vinegar in gourmet food shops. It is expensive but deserving of the splurge. For a real treat, serve this on salad with endive. --The Four-In-Hand, Marlboro, Vermont

Ingredients:

  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh black pepper
  • 2 tablespoons raspberry vinegar
  • 7 tablespoons good Spanish olive oil

Instructions:

Mash garlic clove in a bowl with salt and pepper until a paste is formed. Add vinegar and blend well. Slowly incorporate the olive oil into the vinegar mixture, whisking well continuously. It will become nice and thick.
Updated Wednesday, September 17th, 2008

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111