A leg of lamb is roasting in the oven for our holiday dinner. Outside, the temperature with wind chill is 10 below. Snow depth measures well over a foot, plenty enough to make the winter sports enthusiasts happy. I'm happy to be inside.
Early in July the wild black raspberries ripen. We spend each 4th of July in a local county park, which that day we have almost entirely to ourselves, dressed in sturdy shoes, worn jeans, and long-sleeved shirts, picking berries. They are seedier and less sweet than their red cousins, but we like them, and each year freeze as many as we can.
The Roman god Janus, for whom this month is named, looks both forward and backward, thus watching over both the ending and beginning of the year. For us, the black raspberries evoke both the summer past and the summer to come.
Tonight, this salad dressing will go nicely with romaine. Next summer, we'll grill steak to slice and serve over spring mix, and drizzle this dressing on top along with a sprinkle of toasted almonds, black olives, and sliced red onion.
Blackberry Sage and Almond Salad Dressing
1/4 cup blanched almonds
2 tbs fresh sage (1/8 cup)
1/2 cup black raspberries (frozen berries are fine)
2 tbs honey
1/4 cup red wine vinegar
1/4 cup almond oil
1/2 cup olive oil
1/4 tsp white pepper
Place blanched almonds in blender and pulverise. Add remaining ingredients and blend well. Refrigerate until ready to use.
- Blackberry Sage and Almond Salad Dressing