Raspberry Vinaigrette, thy time has come.

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.


One Response to “Raspberry Vinaigrette, thy time has come.”

  1. Posted on June 23rd, 2012

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