📝 About This Recipe
This exquisite dressing captures the essence of peak-season berries, balancing the bright acidity of champagne vinegar with the floral sweetness of fresh raspberries. Unlike store-bought versions, this homemade elixir boasts a velvety emulsion and a vibrant fuchsia hue that elevates any salad from simple to sophisticated. It is a versatile culinary staple that bridges the gap between savory greens and toasted nuts, embodying the freshness of a summer garden in every drop.
🥗 Ingredients
The Fruit Base
- 1 cup Fresh Raspberries (washed and patted dry)
- 2 tablespoons Honey or Agave Nectar (adjust based on berry sweetness)
- 1 teaspoon Fresh Lemon Juice (to brighten the fruit profile)
The Acid & Aromatics
- 1/4 cup Champagne Vinegar (may substitute with white balsamic)
- 1 small Shallot (very finely minced)
- 1 tablespoon Dijon Mustard (acts as a natural emulsifier)
- 1/2 teaspoon Fresh Thyme Leaves (finely chopped)
The Emulsion & Seasoning
- 1/2 cup Extra Virgin Olive Oil (use a mild, buttery variety)
- 1/4 cup Neutral Oil (grapeseed or avocado oil)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (fine grind)
- 1-2 teaspoons Cold Water (only if needed to thin the consistency)
👨🍳 Instructions
-
1
Begin by macerating the raspberries. In a small glass bowl, combine the fresh raspberries with the honey and lemon juice. Let them sit for 5-10 minutes until they begin to release their juices.
-
2
Using a fine-mesh sieve set over a medium mixing bowl, press the raspberry mixture through with the back of a spoon. Discard the seeds and skins, retaining only the smooth, concentrated fruit purée.
-
3
To the raspberry purée, add the finely minced shallot and champagne vinegar. Allow the shallots to 'pickle' in the acid for 5 minutes; this mellows their raw bite.
-
4
Whisk in the Dijon mustard and chopped thyme. The mustard is crucial here, as it contains lecithin which helps the oil and vinegar stay combined.
-
5
In a separate measuring cup, blend the extra virgin olive oil and the neutral oil. Using a blend ensures the olive oil flavor doesn't overpower the delicate raspberries.
-
6
Place a damp kitchen towel under your mixing bowl to stabilize it. While whisking vigorously and constantly, begin adding the oil mixture drop by drop.
-
7
Once the emulsion starts to form (the mixture will look creamy), increase the oil flow to a very thin, steady stream while continuing to whisk rapidly.
-
8
Continue whisking until all the oil is incorporated and the vinaigrette is thick, glossy, and uniform in color.
-
9
Season with kosher salt and freshly cracked black pepper. Taste the dressing with a leaf of the lettuce you intend to serve to ensure the balance is correct.
-
10
If the dressing is too thick to pour easily, whisk in a teaspoon of cold water to reach your desired consistency.
-
11
Transfer the vinaigrette to a glass jar or airtight container. For the best flavor, let it chill in the refrigerator for at least 30 minutes before serving to allow the aromatics to meld.
💡 Chef's Tips
For a smoother texture, you can pulse the fruit and acids in a blender before slowly drizzling in the oil while the motor is running. If using frozen raspberries, thaw them completely and ensure you capture all the liquid, as this contains the most flavor. Avoid using a heavy, peppery olive oil, which can clash with the berries; a 'late harvest' or Arbequina oil works beautifully. To fix a broken emulsion, whisk a teaspoon of mustard with a teaspoon of water in a clean bowl, then slowly whisk in the broken dressing. This vinaigrette keeps well in the fridge for up to 5 days, but be sure to shake it vigorously before each use as natural separation may occur.
🍽️ Serving Suggestions
Drizzle over a spinach salad topped with goat cheese, toasted pecans, and fresh strawberry slices. Use as a sophisticated glaze for roasted duck breast or grilled pork tenderloin during the last 5 minutes of cooking. Pair with a crisp glass of Rosé or a sparkling Prosecco to complement the berry notes. Serve alongside a cheese board featuring creamy Brie, sharp white cheddar, and artisanal crackers. Lightly toss with a quinoa and arugula salad featuring cucumber and feta for a refreshing summer lunch.