Vibrant, tangy, and slightly sweet, this raspberry vinaigrette will elevate your salads from mundane to magnificent. Perfect for those who love a fruity punch in their greens.
Why This Recipe Works
- The combination of fresh raspberries and balsamic vinegar creates a perfect balance of sweetness and acidity.
- Using honey as a natural sweetener enhances the dressing’s flavor profile without overpowering the raspberries.
- Extra virgin olive oil adds a smooth, rich texture that coats every leaf beautifully.
- This dressing is versatile, pairing well with a variety of salads beyond just greens.
- It’s quick to make, requiring only a few minutes and simple ingredients.
Ingredients
- 1 cup fresh raspberries
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Equipment Needed
- Blender or food processor
- Measuring cups and spoons
- Small bowl
- Whisk
Instructions
Step 1: Blend the Raspberries
Start by placing the fresh raspberries in your blender or food processor. Blend until smooth. For a smoother dressing, strain the mixture to remove seeds, but this step is optional based on your texture preference.
Step 2: Mix the Vinegar and Honey
In a small bowl, whisk together the balsamic vinegar and honey until the honey is fully dissolved. This ensures a uniform sweetness throughout the dressing.
Step 3: Combine with Raspberry Puree
Add the vinegar and honey mixture to the raspberry puree in the blender. Pulse a few times to combine. The vibrant color at this stage is a teaser of the deliciousness to come.
Step 4: Emulsify with Olive Oil
With the blender running on low, slowly drizzle in the olive oil. This gradual addition helps emulsify the dressing, giving it a creamy consistency. Tip: Room temperature olive oil blends more easily than cold.
Step 5: Season to Taste
Transfer the dressing to a bowl and whisk in the Dijon mustard, salt, and pepper. Taste and adjust the seasoning as needed. The mustard adds a subtle depth that complements the raspberries beautifully.
Tips and Tricks
For an extra smooth dressing, consider straining the raspberry puree through a fine mesh sieve to remove all seeds. If you prefer a thicker dressing, reduce the amount of olive oil slightly. This dressing can be made ahead and stored in the refrigerator for up to a week; just give it a good shake or stir before using. For a more intense raspberry flavor, let the dressing sit for an hour before serving to allow the flavors to meld. If you’re out of fresh raspberries, frozen raspberries (thawed) work just as well in this recipe.
Recipe Variations
- Add a tablespoon of minced shallot or garlic for a savory twist.
- Substitute maple syrup for honey for a vegan version.
- Incorporate a splash of orange juice for a citrusy note.
- Use apple cider vinegar instead of balsamic for a lighter taste.
- Mix in a teaspoon of fresh thyme or basil for an herby flavor.
Frequently Asked Questions
Can I use frozen raspberries? Absolutely! Frozen raspberries are a great alternative when fresh ones aren’t available. Just make sure to thaw them completely and drain any excess liquid before blending.
How long does this dressing last? Stored in an airtight container in the refrigerator, this raspberry vinaigrette will keep for up to a week. The olive oil may solidify when chilled, so let it sit at room temperature for a few minutes before using.
Can I make this dressing without a blender? Yes, you can mash the raspberries with a fork and whisk all the ingredients together vigorously. The texture will be chunkier, but the flavor will still be delightful.
Summary
This raspberry vinaigrette is a game-changer for salad lovers, offering a perfect blend of sweetness, tang, and richness. Easy to make and versatile, it’s sure to become a staple in your kitchen.