California Central Coast Recipes

Raspberry-Walnut Vinaigrette

Our Raspberry Walnut Vinaigrette is a refreshing and eye appealing dressing. For example, served cold on Grilled Romaine with Raspberry- Walnut Vinaigrette quarters with additional raspberries and walnuts it can be a refreshing summer appetizer or salad.

Made with pureed raspberries, raspberry vinegar, white wine, walnut oil and minced basil it's a dressing that you'll look for novel new ways to serve it. Your guests will rave!! 2018, Raspberry-Walnut Vinaigrette
Preparation time: 15 minutes
Cooking time:
re-calculate ingredients for:


1/4 Cup Raspberry Vinegar
1 Tablespoons White wine
1/3 Cup Walnut oil
1/8 teaspoons Salt
4 t. Roasted Walnuts , ground
3 to 4 Tablespoons Fresh Red Raspberries , washed and lightly pureed
Several grinds freshly cracked Black Pepper
1 t. Fresh Basil , minced
Additional whole raspberries for garnish , washed
Additional toasted walnuts for garnish

Preparation Directions.

1 Preheat the oven to 300 degrees. When hot, toast enough walnuts for 10-15 minutes for dressing, and extra for garnish - if using. Chop the dressing's walnuts until ground. If using additional walnuts for garnish, coarsely chop those. Set aside for later.

2 Lightly puree about a half cup of raspberries. This will yield about a quarter of a cup pureed for the dressing. Set aside for later.

3 In a glass measuring cup large enough to hold the dressing, add the raspberry vinegar, white wine, walnut oil, salt, black pepper and fresh basil. With a small whip or fork, whip the ingredients together to emulsify and distribute evenly all the ingredients throughout the dressing.

4 Add the pureed raspberries and whip well.

5 Add the ground walnuts and whip well.

6 Taste and correct ingredients to personal taste. If you want a more raspberry-taste, add more raspberry puree. If you want more walnut-taste, add more ground walnuts.

7 Just before serving the salad with the dressing, do one more last-minute whip to the dressing to emulsify and suspend all of the dressing's ingredients and dribble over the food.

8 If using, add raspberry and walnut garnishes.

Wine and Food Pairing and Serving Suggestions.

Serve this luscious dressing on grilled romaine lettuce, fruit, Spring Mix, pork or any other favorite food fancy.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind