Web Winery
Since 1995

Raspberry Salad

Recipe from Bargetto Winery, first shared on Web Winery in 2001. Open

Bargetto Winery today: bargetto.com · Original page: Wayback Machine copy

A plated spring salad built around Bargetto's Malvasia Bianca: greens in a raspberry vinaigrette, orange and grapefruit segments, Cajun-toasted walnuts, feta and fresh raspberries, with a second, creamy raspberry dressing drizzled on top.

  • CourseSalad
  • YieldEach dressing makes about 1 quart
  • Original recipe byShawn Stanchfield

Ingredients

Raspberry vinaigrette

Creamy raspberry vinaigrette

For each salad

Method

Raspberry vinaigrette

  1. Bring the raspberry juice to a boil. Mix the arrowroot or cornstarch with a little cold water and stir it in to thicken the juice.
  2. Let it cool, whisk in the vinegar, then slowly whisk in the oil. If it tastes too tart, add sugar.

Creamy raspberry vinaigrette

  1. Put the egg, vinegar, mustard, raspberries and honey in a blender and puree. With the motor running, pour in the oil slowly so it thickens.
  2. Pour it into a squeeze bottle.

Salad

  1. Toss the greens with the raspberry vinaigrette and lay them in a stripe down the middle of the plate.
  2. Fan the orange and grapefruit segments along both sides, alternating them.
  3. Scatter the walnuts, feta and raspberries over the greens only.
  4. Zigzag the creamy vinaigrette over the greens from the squeeze bottle.

Pair with

Malvasia Bianca. The chef built the salad around it.

Notes

  • The amounts in the first vinaigrette are jumbled on the original page: it shows "⅓ ounce", "1 cup" and "1 cup" against the thickener, vinegar and sugar lines without making clear which goes with which, so they are left out here: thicken, sharpen and sweeten to taste.
  • The creamy dressing uses a raw egg.

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