Lovely on summer salads! Also, try this vinaigrette recipe using mangoes, blueberries or mixed berries.
20 ounces fresh raspberries, or frozen raspberries, thawed
1 egg yolk
2 tbsp Dijon mustard
1 1/2 cup olive or canola oil
3 tbsp red wine vinegar
Salt and pepper
Instructions:
- Blend the raspberries and any juice into a purée.
- In a salad bowl, whip the egg yolk and mustard; then slowly add oil, the raspberry purée, and vinegar.
- Add salt and pepper to taste.
- Tip: If the raspberry vinaigrette is too thick, add a bit of warm water to thin it.
Options:
Instead of raspberries, try this recipe using mangoes, blueberries or mixed berries. Delicious!
