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The Washington Post

Raspberry Vinaigrette

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.

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Nutritional Facts

Calories per 1-tablespoon serving: 101


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 1g 5%

Cholesterol: 13mg 4%

Sodium: 52mg 2%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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