Raspberry and Almond Dressing with Homemade Almond Oil
A tangy dressing with an incredible pink hue that is not too sweet, perfect for crispy greens and composed salads
Servings: 16 1 tablespoon servings; makes 1 cup
Ingredients
Dressing:
- 3 tablespoons raspberry puree*
- 1 ½ tablespoons shallots peeled, chopped
- 1 tablespoon fresh garlic peeled
- 4 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon fresh cracked black pepper
- 1 teaspoon raw honey
- 1/4 cup safflower oil
- 2 tablespoons homemade almond oil or use a non GMO Almond Oil
- 2 drops natural almond extract (not artificial)
Raspberry Puree: see instructions below
- 3 tablespoons raspberry puree to use in the dressing
Homemade Almond Oil:
- 1/2 cup raw almonds ground fine (can be very lightly toasted )
- 1 cup safflower oil I use expeller pressed
Instructions
Dressing:
- Place the first eight ingredients in a blender, and pulse on low until just chopped. Let stand 10 minutes to macerate. On medium speed, slowly pour in the safflower oil, and then the almond oil and almond extract. Will be emulsified and creamy. Store in a clean glass container.
*Raspberry Puree:
- Place 1/2 (6 oz.) bag frozen raspberries in a small bowl. Add 3 T. sugar. Mix and let stand until comes to room temperature. Set a fine mesh sieve over a small bowl.In two batches, pour 1/2 of the mixture in the sieve, press down to release the puree. Discard the seeds. Repeat. Store the raspberry puree in the refrigerator in a clean container, use 3 T. for the vinaigrette, will have extra.
Homemade Almond Oil:
- Finely grind almonds in a small 4 cup food processor. Add 1/4 oil and blitz to blend well. Add remaining 3/4 olive oil and pulse a few times. Strain the mixture over a bowl that has been covered with a double folded piece of cheese cloth, or a very fine strainer.Add the oil to a sterile jar, seal tightly and place in the refrigerator for at least 72 hours, or up to one week. You now have almond oil! Store in the refrigerator for up to 3 months. The ground almonds can be used in recipes.
Notes
Recipe does not in include time if you are making almond oil.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 51kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 40mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg