Raspberry Vinaigrette


August 14, 2015

Perfect for any salad


1/4 cup raspberries

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. raspberry or red wine vinegar

1/2 tsp. sugar

1/3 cup olive oil

salt and freshly ground pepper, to taste


1Push raspberries through a wire strainer to puree, using a wooden spoon.

2In a medium bowl, whisk together 2 Tbsp. of the raspberry puree, lemon juice, vinegar, and sugar.

3In a slow but steady stream, whisk in olive oil until emulsified and smooth.

4Season with salt and pepper.

5Vinaigrette can be made 1 day ahead and stored in an airtight container in the refrigerator.

Naturally Good Berries, a cookbook from the Ontario Berry Growers Association