Raspberry Vinaigrette 1.000
Apr 11, 2007

This silky dressing was served with the house salad of romaine and bibb lettuces, radicchio and frisee at the late Trumpets restaurant.

Refrigerate in an airtight container for up to 1 week.


Servings: 1 cup
Ingredients
  • 1 large pasteurized egg
  • 4 teaspoons raspberry vinegar
  • 4 teaspoons red wine vinegar
  • 4 teaspoons Dijon-style mustard
  • 1 tablespoon honey
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3/4 cup olive oil (not extra-virgin)

Directions

Combine the first 8 ingredients in a blender or food processor or with an electric mixer. Add the oil slowly on low speed until it is well incorporated.

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Recipe Source

From former Trumpets chef David Hagedorn.

Tested by Leslie Waugh.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.