Strawberry Vinaigrette

This beautiful, deep-pink vinaigrette is lush and intriguing. The flavor is a perfect foil for rich, succulent scallops, cold poached chicken or a summer salad of mixed greens. 

Strawberry Vinaigrette


Quantity Ingredients
3 1/2 ounces (about 4 large) strawberries, hulled and halved
1/4 cup raspberries
2 tbsp walnut oil
2 tbsp peanut oil
1/4 cup olive oil
1 tbsp raspberry vinegar
fine sea salt
freshly ground black pepper
1 tbsp simple sugar syrup, or 2 tablespoons sugar dissolved in 2 teaspo


1. In a blender or the bowl of a small food processor, combine the strawberries and raspberries. Blend or process to form a puree. 2. Then, while still mixing, add the oils, vinegar, a generous pinch of sea salt, several turns of pepper, and the sugar syrup. Blend or process to combine. The mixture should be smooth, thick and unctuous. 3. Add more salt or pepper to taste; serve immediately. 

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