Raspberry Vinaigrette
Copyright by Terese Allen

There was a time when “salad” on a restaurant menu meant iceberg lettuce and bottled French dressing. This dressing is one that helped break that mold; during the 1980s it wowed customers of the groundbreaking but now closed Ovens of Brittany restaurants in Madison, Wisconsin. The dressing was featured in a salad of romaine lettuce, Grannysmith apples, walnuts, and blue cheese.

1/2 cup fresh raspberries or unsweetened frozen raspberries, thawed
1 egg or two egg whites
1 1/2 tablespoons honey
1/4 cup raspberry vinegar or apple cider vinegar
3/4 cup vegetable oil

Use a blender or food processor to puree raspberries, egg, and honey. Blend in the vinegar. Keep the machine running while you slowly add the oil in a thin stream (either type of machine should have an opening in the lid for this purpose). Dressing will be thickened and smooth. Makes about 1 1/2 cups.

   From The Ovens of Brittany Cookbook, by Terese Allen (Amherst Press, 1991)