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There is no way you will like salad if there would be no dressing. Well, maybe you do, but then I think you might be a caw (hahaha).
The key to the great salad is fresh vegetables and homemade dressing. This raspberry vinaigrette has been a secret ingredient in many of my dishes for years. I guess it is time to revel it for you my friends.
I use it on tuna or salmon carpaccio, it goes so well with any kind of vegetables or even on the steak, yes, you read it right, it goes very well with the steak as well. I use it in my mussel meat or fried chicken liver salad. Enough talking, let’s make it!
Raspberry Vinaigrette – the key to the amazing saladCourse: Dressings
4 cloves of garlic, finely grated or pressed
2 tsp. of sea salt
1 tsp. of black pepper
6 tbsp. of freshly squeezed lemon juice (1 large or 2 medium lemons)
4 tbsp. of raspberry balsamic vinegar
3/4 cup of extra virgin olive oil
2 tbsp. of grainy Dijon mustard
Let’s make it
- Mix all the ingredients together and serve.
- Can be kept in the refrigerator for up to 10 days. Just give it a good shake before serving.