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Full Online Book HomeLearning KitchenSalads And Dressings - Classic Raspberry Vinaigrette
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Salads And Dressings - Classic Raspberry Vinaigrette Post by :JKinakin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3213

Click below to download : Salads And Dressings - Classic Raspberry Vinaigrette (Format : PDF)

Salads And Dressings - Classic Raspberry Vinaigrette

1/2 cup Raspberry vinegar
1/2 cup Extra virgin olive oil
1/2 cup Fresh basil, chopped, or 1/4 tsp. Sweet basil, dried


Whisk ingredients together in a small bowl. Serve over chilled crisp romaine leaves and thinly sliced tomato. Sprinkle with Parmesan cheese, if desired.

Use as a dressing for fresh cooked beets; add a pinch of ground coriander to the vinaigrette

The Raspberry Recipe Book, Thomson Berry Farms, Duluth, MN

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3/4 cup cold water 1 Tablespoon cornstarch 2 large egg yolks Salt to taste Pepper from the mill 2 teaspoons Dijon mustard or to taste 1 cup unsaturated oil of your choice Fresh lemon juice Mix the water and cornstarch together in a small saucepan, bring to a boil and thicken over medium-high heat. Meanwhile, beat the yolks with a whisk until they appear white and foamy. Add some of the cornstarch gel to the yolks, stirring constantly; then reverse the process, blending the warmed yolk mixture into the bulk of the starch gel. Season with salt and
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