Wednesday, June 13, 2012

Raspberry Vinaigrette

Recipe from Raising the Salad Bar
Husband-Tested in Alice’s Kitchen

We, and most of our friends, don’t have television.  I don’t mean the actual device, but I mean we don’t have local, cable or satellite television.  We rent movies and make television a special event rather than something that is on all the time.  Debbie and Bob had rented season two of Downton Abbey and invited us over to watch a couple of episodes and to have dinner on their deck. Debbie made Pasta with Zucchini and Toasted Almonds and a spectacular Oregano and Asiago Focaccia and I made a simple salad with this delicious dressing.  We ate this fabulous meal out on their deck on a summer’s evening and then as it got dark, we headed in to watch our show.  Fun! Fun!

3 Tablespoons raspberry vinegar
4 Tablespoons fresh orange juice
1 teaspoon maple syrup or honey
1 Tablespoon minced shallot or red onion
½ teaspoon Dijon mustard
6 Tablespoons olive oil
Kosher salt and freshly ground pepper, to taste

Place all the ingredients in a jar with a lid.  Shake vigorously until the dressing is well blended.  (This made enough dressing for two salads.)

Here’s what went in the salad you see pictured:
1 head of Bibb lettuce
2 carrots, sliced
1 tomato, chopped
2 hard-boiled eggs, sliced
2 cups snow peas, chopped
½ cucumber, peeled and chopped
2 Tablespoons goat cheese, crumbled
½ cup pecan, chopped

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