I’ve had many requests for this dressing recipe, especially from friends who have trouble getting their kids to eat salad. A full cup of raspberries blended into the dressing makes it bright pink and a bit tangy-sweet, so just about anything you put it on is instantly appealing. In the summer, when raspberries are in season, I make it in big batches to keep in the fridge, then serve it on fish or chicken or with veggies as a dip. It will keep for about a week.

Escarole and Olive Salad with Raspberry Dressing

Category

Category name

Serves

4

For the Dressing

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • 1 cup fresh raspberries
  • ¼ teaspoon kosher salt

Method

  1. In a blender, combine the mustard, vinegar, olive oil, raspberries, and salt. Blend on high until the raspberries are puréed and the dressing is emulsified, about 1 minute. Set aside.

For the Salad

Ingredients

  • 1 small head of escarole, cut into 1-inch pieces
  • 1 small head of Bibb lettuce, chopped
  • 1 small fennel bulb, stalks removed, thinly sliced
  • ½ teaspoon kosher salt
  • 1 cup Kalamata and green olives, pitted and coarsely chopped
  • ½ cup roasted almonds, chopped
  • ½ cup Gorgonzola dolce, crumbled
  • ¾ cup fresh raspberries

Method

  1. In a large salad bowl, combine the escarole, lettuce, fennel and salt. Add the olives, almonds, raspberries and Gorgonzola, and toss together. Pour over half the dressing, tossing well to coat all the ingredients. Taste and add more dressing if needed. Depending on the size of your lettuces, you may not need to use all the dressing. Save any remaining dressing in a jar with a tight-fitting lid in the refrigerator. Divide the salad between 4 chilled salad plates and serve immediately.