From the Pan into the Fire

Culinary Wanderings in Gluten Free Living


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Blackberry Sage and Almond Salad Dressing
cashew2
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.

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Sounds very flavorful, sadly I no longer have any black raspberries. :-(
Maybe I should try prickly pear juice or agave which are local fruits.

Blackberry Sage and Almond Salad Dressing

Judy,
I make a dressing that is a little similar..... well, I guess the word LITTLE is the big one here! I start in the summer with some NICE white wine vinegar which I pour over a quart of fresh berries as soon after picking as possible. Then they sit on the counter and steep at room temp for several days. The white wine vinegar is not as tart as the red and when the berries are steeped in the vinegar much of their sweetness is extracted (no honey needed). Once enough of the essence of the berries have been extracted, I strain them and store the vinegar. Later I use filberts rather than almonds for the salad. A little sea salt and fresh ground pepper and voila it is done. Another of our family favorite summer salads uses balsamic vinegar,strawberries and sea salt over fresh picked romaine. I cut the berries and add the balsamic while preparing the rest of the meal, then pick the romaine, wash and lightly salt then toss in the strawberry mixture with a bit of olive oil. Try it next summer, you will like it I believe!

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