Raspberry Vinaigrette, thy time has come.
Posted by Jer Thorp on Sunday, February 11th, 2007Tags for this Article: orange, pomegranate, raspberry, Salad, salad dressing, vinaigrette
Sometime about 1991, every restaurant in the known universe started to offer raspberry vinaigrette as a dressing option. For a world used to a choice between ranch, italian, and 1000 islands, this cheeky pink number was a refreshing change. Slowly but surely, it made it’s way into our cupboards and kitchens, and the world was, for a time, peacefully happy with it’s berry-flavoured friend.
Enough already.
Consider this a plea to restaurateurs, chefs, and line cooks everywhere. Stop. Please. Give me an orange vinaigrette or a pomegranate vinaigrette or *gasp* a dressing that is not a vinaigrette at all. Offer me the classic olive oil and balsamic combo. Hell, serve me my salad with a light glaze of bacon drippings and I’ll be happy. Just leave the raspberries in the coulis where they belong.
Posted on June 23rd, 2012
Stanley Standke says:
Thanks for the sensible critique. Me and my neighbor were just preparing to do a little research about this. We got a grab a book from our local library but I think I learned more clear from this post. I am very glad to see such excellent information being shared freely out there.