RASPBERRY DRESSING

Makes 1½ cups of dressing If you use your imagination to think about interesting ingredients and unusual dressings, salads can be fun and delicious. Most days, we like our salads to have fruit, and this dressing is a perfect compliment. It’s made with raspberries and naturally results in a cool bubble–gum pink color. How fun is that?! INGREDIENTS • 1 C (35°F) frozen raspberries • ½ cup water • 1 Tbsp (15 ml) lemon juice • 1 Tbsp (15 ml) vinegar • 1 tsp (5 ml) brown or Dijon mustard • ¼ tsp pepper • ¼ C olive oil INSTRUCTIONS AND HOW KIDS CAN HELP 1. In medium saucepan, simmer raspberries and water over medium heat for about 10 minutes until thickened—letting little hands stir occasionally. 2. Purée until smooth. 3. If you like a smooth dressing, strain with mesh strainer (we skip this step and enjoy the texture of the seeds), then return to blender. 4. Add lemon juice, vinegar, mustard, and pepper and pulse to combine. 5. Slowly add olive oil to purée until completely emulsified. 6. Transfer to an airtight container and keep up to several weeks; keep chilled up to several months.

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Raspberry dressing simmers frozen raspberries down into a glossy, bubble-gum-pink purée, then emulsifies it with olive oil, vinegar, and mustard for a salad dressing that makes fruit-and-greens combos sing. One batch keeps for weeks, so it covers a month of lunches. Strain the seeds or leave them — we leave them.

Pro Tips

• Simmer the raspberries the full 10 minutes until thickened — raw puréed raspberries water the dressing down and break the emulsion.
• Add the olive oil in a slow, thin stream with the blender running; poured in all at once, the dressing separates and won't come back together.
• Strain through a mesh sieve for a restaurant-smooth dressing, or skip it and keep the seed texture — both are right.
• Don't skip the mustard: brown or Dijon, it's the emulsifier that holds the fruit and oil together.

Frequently Asked Questions

How long does raspberry dressing keep?

Several weeks in an airtight container, and up to several months kept well chilled. Shake or re-blend before serving, since the olive oil firms up when cold.

Can I use fresh raspberries instead of frozen?

Yes — the same cup, simmered the same way. Frozen is simply the year-round choice, and the berries break down even faster in the pan.

What salads does raspberry dressing suit?

It was built for salads with fruit — greens with berries, citrus, or apple. The mustard edge also stands up to grilled chicken.

Why does my raspberry dressing taste bitter?

Raspberry seeds plus a peppery olive oil can read bitter together. Strain out the seeds and use a milder oil, and the fruit comes forward.

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