Fresh raspberries crushed and sieved, then whisked with red wine vinegar, Dijon mustard, honey and olive oil into a pink, fruity dressing for salads and goat's cheese. Serves 6.
80g
2tbsp
1tsp
1tsp
0.5tsp
1pinch
5tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 80g | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 5tbsp | — | — |
Put the raspberries in the mixing bowl.
Fresh raspberries · 80 g
Crush them with the fork until pulpy.
Push them through the sieve into the small bowl with the back of the spoon, leaving the seeds behind.
Add the vinegar.
Red wine vinegar · 2 tbspAdd the mustard.
Dijon mustard · 1 tspAdd the honey.
Honey · 1 tspAdd the salt.
Salt · 0.5 tspAdd a pinch of pepper and whisk until the honey dissolves.
Ground black pepper · 1 pinch
Pour in the olive oil a little at a time, whisking all the time, until the dressing is glossy.
Extra-virgin olive oil · 5 tbspPour into a small jug and serve over green salads, goat's cheese or grilled chicken; whisk again if it separates. Keep any left over covered in the fridge for up to 3 days.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 80 g | | Put the raspberries in the mixing bowl.⏱ 10sResultFresh raspberries |
| 2 | — | | Crush them with the fork until pulpy.⏱ 40sResultMashed raspberries |
| 3 | Mashed raspberriesstep 2 | | Push them through the sieve into the small bowl with the back of the spoon, leaving the seeds behind.⏱ 1 minResultRaspberry purée |
| 4 | 2 tbsp | | Add the vinegar.⏱ 5sResultRaspberry and vinegar |
| 5 | 1 tsp | | Add the mustard.⏱ 5sResultRaspberry dressing base |
| 6 | 1 tsp | | Add the honey.⏱ 5sResultSweetened raspberry base |
| 7 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted raspberry base |
| 8 | 1 pinch | | Add a pinch of pepper and whisk until the honey dissolves.⏱ 20sResultSeasoned raspberry base |
| 9 | 5 tbsp | | Pour in the olive oil a little at a time, whisking all the time, until the dressing is glossy.⏱ 1 minResultWhisked raspberry dressing |
| 10 | Whisked raspberry dressingstep 9 | Pour into a small jug and serve over green salads, goat's cheese or grilled chicken; whisk again if it separates. Keep any left over covered in the fridge for up to 3 days.⏱ 10sResultRaspberry Vinaigrette | |
| Total Time | 7 min 55s | ||
| Nutrient | Per serving |
|---|---|
| 111kcal | |
| 0.2g | |
| 12g | |
| 2g | |
| 2g | |
| 1g | |
| 0.9g | |
| 225mg |
Fresh raspberries crushed and sieved, then whisked with red wine vinegar, Dijon mustard, honey and olive oil into a pink, fruity dressing for salads and goat's cheese. Serves 6.
What you’ll doYou will crush raspberries and push them through a sieve, whisk the purée with vinegar, mustard, honey and seasoning, then whisk in olive oil.
