Blueberry Lemon Vinaigrette

In this unusual recipe created to top a warm but not hot fillet of sole, tiny blueberries are studded throughout a vinaigrette that also includes shallots, tomatoes and basil. The combination enhances the simple sole with lovely color and flavor, notably the pleasing acidic bursts from the tiny, tart berries. The dressing also marries well with rock lobster tails or langoustine tails. 

Blueberry Lemon Vinaigrette


Quantity Ingredients
3 tbsp freshly squeezed lemon juice
1/8 tsp fine sea salt
freshly ground black pepper
3/4 cup extra-virgin olive oil
2 small shallots, minced
1 medium ripe tomato, peeled, seeded and diced small
1/4 cup basil leaves, thinly julienned
1/3 cup tiny blueberries


1. In small bowl combine the lemon juice, salt and pepper stirring until the salt is dissolved. 2. Add the oil and whisk to bind. Add the shallots, tomato, basil and blueberries, and gently stir to combine without breaking the berries. 3. Serve immediately, spooning over fillets of sole or lobster tails. 

Source: Perfect Vinaigrettes by Linda Dannenberg, Stewart, Tabori & Chang, 1999.