Recipe: Raspberry Vinaigrette

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Raspberry Vinaigrette
Makes about 3/4 cup

1/4 cup fresh/frozen raspberries (optional)
1/4 cup raspberry vinegar (or white wine vinegar)
1 small shallot, chopped very fine (about 2 Tbsp)
1/2 cup olive oil
Sea salt and & freshly ground pepper, to taste

Combine vinegar and shallot in a bowl. In a slow, steady stream, pour in olive oil while whisking.

For more intense raspberry flavor, or if you do not have raspberry vinegar, combine fresh or frozen raspberries with the other ingredients and mix in a blender until smooth.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.