In vain have I searched for the perfect Raspberry Vinaigrette. Elusive as an eel, nothing in a bottle or recipe book that I tried really satisfied my high quest.
You know that little crab Sebastian in "A Little Mermaid"? Well, he is a smart fellow. Sometimes, in his own words, "If you want something done right, you have to do it yourself." And okay, some of my own recipes really flop. I mean really. This one, however came through with shining magenta color.
I guess since I was so happy with it, I should make it a deep secret that I only pass on to my nieces. But, it is just too fun to share. If you share a passion for Raspberry Vinaigrette, you might want to try it.
Raspberry Vinaigrette
1/3 cup raspberry preserves ( preferably homemade) (its not as hard as you think)
1/2 teaspoon dijon mustard
A few dashes Worchestershire sauce (can't we think of a shorter name for this stuff?)
2 Tablespoons honey
1 Tablespoon Agave syrup
1/2 teaspoon dried tarragon
2 Tablespoons Balsamic vinegar
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
pepper to taste
I could say that I combine everything but the oil and slowly add the oil drop by drop as it emulsifies, but I really just put it all into a jar and shake.
The Complete Springtime Salad
Romaine and green leafy lettuce
Fresh fennel, sliced thin
Parmesan cheese, shaved
Finely chopped parsley
Sliced strawberries
Candied almonds
Raspberry Vinaigrette
P.S. I am not actually sure that eels are elusive. I do know that they migrate on land. Annie Dillard discusses this more in "Pilgrim at Tinker Creek".
P.S. I am not actually sure that eels are elusive. I do know that they migrate on land. Annie Dillard discusses this more in "Pilgrim at Tinker Creek".
No comments:
Post a Comment