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Salad Dressing Rose and Raspberry Recipe

   
 

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     Salad Dressing Rose and Raspberry

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   10 minutes

Ingredients
raspberry vinegar - 1 tbsp one with raspberry pulp
sugar - pinch caster
olive oil - 3½ tbsp extra-virgin you need a fruity rather than a grassy one
rosewater - 1¼ tsp
 

Instructions
I like A L'Olivier raspberry vinegar (with raspberry pulp), which is available from larger branches of Waitrose. Use this on a salad of griddled chicken (that you've marinated in pomegranate molasses and spices) or with leaves to serve with Moroccan or Persian food.
Put the raspberry vinegar into a small cup. If you can't get raspberry vinegar with pulp, use regular raspberry vinegar and crush two raspberries in the tablespoonful required, pushed through a nylon sieve if you want to get rid of the seeds. Add the sugar and a pinch of salt, then whisk in the olive oil. Add the rosewater little by little. Rosewater varies in strength, so you have to taste as you go along. You may want a bit more than suggested. Taste for seasoning and balance.


Originally Submitted
6/2/2013





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