Wednesday, September 12, 2012

Greens with a Blush Raspberry Vinaigrette

Deliteful salad easy to prepare. Raspberry flavor goes with avacodo exceptionally well. Assemble dressing in a shake bottle and shake well before serving.

Sliced avocadoes (slice just before needed)
Mesclun greens or mache lettuce or baby spinach
Sliced shallots


Blush Raspberry Vinaigrette

3 Tablespoons Alessi1 white balsamic raspberry blush vinegar
2 Tablespoons peanut oil
½ Teaspoon onion powder
½ Teaspoon garlic powder
1 Teaspoon paprika
½ teaspoon aji Amarillo chili powder or a hotter variety
½ Teaspoon sea salt
½ Teaspoon white pepper
½ Teaspoon black pepper
1 Teaspoon graded Romano cheese
¼ Teaspoon coriander

1/8+ Teaspoon Xanthan gum2 powder (optional)

Fan slices of avocado on the bed of greens. Top with sliced shallots. Drizzle with vinaigrette.

1.  Made from a blend of Italian white wine vinegar and the musts of white grapes, this white balsamic vinegar has been infused with the flavor of raspberries. Crisp and delicate in taste, use in salad dressings, poultry or fish marinades, or even sprinkle over fresh fruit or sliced strawberries. Substitute any quality raspberry balsamic. Midtown Olive Press at The Shops at Friendly Center, 3354-141 West Friendly Ave. Greensboro, NC 27408, (336) 315-6000 have a really excellent one. See their website: Midtown Olive Press

2. Xanthan gum is used as a thickener for salad dressing. A 1/2 teaspoon will thicken a cup of salad dressing, keeping the mixture more homogeneous. Use 1/8 teaspoon and a smidge more for this amount of dressing.

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