Raspberry vinaigrette

Since I do practice what I advocate — cuisine d’opportunité – I have another, but very different, raspberry recipe on the heels of raspberry fool. I found gorgeous berries at a great price a few days ago and bought several containers; the savings with this raspberry vinaigrette recipe alone pays for them all.

I don’t know what bothers me most about bottled dressings: the high-fructose corn syrup and other sugars, the preservatives, the often-unacceptable taste or the ridiculous prices. Move beyond basic varieties and brands and you can pay $5, $6 or more for raspberry vinaigrette. And chances are a raspberry never went near it. A few I looked at use raspberry juice, others raspberry vinegar and some had raspberry flavoring. No. Thank. You.

So let’s start with berries and use honey instead of sugar. We’ll add to the complexity with red wine vinegar, a wee bit of lime and a touch of Dijon mustard. I know, I know. I’m not a mustard fan, believe me, but this does not have a mustardy taste. There’s just a little zing, enough to enable the dressing to stand up to assertive leafies such as arugula, spinach and mesclun while remaining appropriate for milder greens. I’ve used this recipe for about 15 years and it’s always right.

One essential is absolutely fresh oil without a hint of rancidity. You will taste the rancidity, it’ll ruin your salad and it will have been a waste of time and money. With food prices what they are these days, who can afford that? I’ve included tips for storing oil below.

So next time you run across a great sale on raspberries, remember these two recipes and seize the opportunity to stretch your food budget and buy a few. Berries left over can be used in cereal or muffins or simply with any remaining cream from the fool. It doesn’t get much better.

Ella’s Raspberry Vinaigrette

1/2 cup mild oil, such as canola or vegetable oil
2 TB honey
1 scant TB Dijon mustard
3 TB red wine vinegar (balsamic works well too)
1 tsp fresh lime juice
salt and pepper to taste
half of 1/2 pint fresh raspberries, about 1/2 cup*

*Frozen berries, thawed, can also be used.

Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. I like walnuts or pecans in salads using this dressing.

Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again.

Hint: I have these ingredients in this order for a reason: I’m impatient. Before measuring the honey, dip your measuring spoon into the oil. The honey will slide right off and so will the mustard. The vinegar will get most of what’s left on the spoon.

Ella’s Tips: Oil goes bad quickly, especially more delicate ones and those made with nuts, which also go rancid in their natural state. Few things taste or smell worse than rancid oil. Oil should always be stored in a cool, dark place and the ideal spot is your refrigerator. Of course it will thicken in the fridge, but just a few minutes at room temperature will restore it. I buy most oils in the smallest size possible. The huge sizes in cans are what I call a false economy; in most households the oil becomes rancid long before it can be used up. I store nuts in the freezer.

Related on From Scratch: Two Basic Vinaigrettes

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Tagged as: budget meals, healthy recipes, quick, raspberries, sauces/dressings