Raspberry balsamic vinaigrette salad dressing recipe 0752 web hero « back to recipes

Raspberry Vinaigrette Salad Dressing

This raspberry vinaigrette will soon become a staple in your kitchen. The combination of fresh and freeze-dried raspberries with balsamic and sherry vinegars imparts a nice sweet-and-tart dressing perfect for any salad.

Ingredients

  • ¾ cup fresh raspberries (thawed frozen may be substituted)

  • ¼ cup freeze-dried raspberries, crushed

  • 2 Tbsp raspberry honey

  • ½ tsp thyme leaves

  • 1 tsp kosher salt, plus additional for seasoning to taste

  • ½ cup aged balsamic vinegar

  • ½ Tbsp sherry vinegar

  • ⅓ cup Jordan Estate Extra Virgin Olive Oil

  • ½ tsp lecithin (as emulsifier)

  • Freshly ground black pepper to taste

  • Fresh lemon juice to taste

Ingredients

  • ¾ cup fresh raspberries (thawed frozen may be substituted)

  • ¼ cup freeze-dried raspberries, crushed

  • 2 Tbsp raspberry honey

  • ½ tsp thyme leaves

  • 1 tsp kosher salt, plus additional for seasoning to taste

  • ½ cup aged balsamic vinegar

  • ½ Tbsp sherry vinegar

  • ⅓ cup Jordan Estate Extra Virgin Olive Oil

  • ½ tsp lecithin (as emulsifier)

  • Freshly ground black pepper to taste

  • Fresh lemon juice to taste

Instructions

2 cups

Combine raspberries, honey, thyme and 1 tsp kosher salt in a non-reactive bowl; toss, cover with plastic wrap and allow to macerate for 30 minutes. Crush the fruit with the back of a fork. Whisk in the balsamic and sherry, then cover for 10 minutes longer. Pass through a fine meshed strainer to remove seeds if desired. Whisk in the lecithin and olive oil. Adjust seasoning and acidity, then transfer to a mason jar. Shake to emulsify before serving.

Store refrigerated for up to five days. Allow the vinaigrette to come to room temperature and shake again to combine before every use.

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