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Raspberry Vinaigrette

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

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


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


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


Season with salt and pepper.


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