Prep time: 15 min • Cook time: 17 min • Yield: about 1 cup salad dressing, and vegetables for 4 salads
½ cup toasted walnut oil
About ½ cup fresh or frozen raspberries, measured after they are pureed and deseeded (about ¾ of a dry pint container)
3 tablespoons raspberry vinegar or red wine vinegar
1 teaspoon honey
¾ teaspoon salt
¼ teaspoon pepper
1 cup walnuts
1 to 2 teaspoons honey
Pinch or two cayenne
Springtime Raspberry Walnut Salad: 4 servings
1 head Bibb lettuce, torn into bite-size pieces
2 handfuls fresh arugula
2 Persian cucumbers or ½ an English cucumber, thinly sliced
½ medium jicama, cut into matchstick slices
1 pint fresh raspberries, plus the berries left from the dressing
2 scallions, both white and green parts, sliced in ¼-inch pieces
Handful snow peas, de-stringed and sliced diagonally in ¼-inch pieces, optional
Puree raspberries in a blender. Pour into a fine mesh sieve and use the back of a spoon to gently coax the puree through into a measuring cup with a spout. Discard the seeds left in the sieve. Add in all other vinaigrette ingredients and whisk together well. Keep in a tightly sealed container in the refrigerator. Dressing will last for about 4 days.
Preheat oven to 350°F and line a sheet pan with parchment. Put walnuts in a small bowl and pour in honey and seasonings. Stir to coat walnuts. Spread out on sheet pan and roast for about 10 to 12 minutes, toss, and roast for 5 minutes more. Remove from oven and let nuts cool.
Springtime Raspberry Walnut Salad:
Mix all ingredients, except raspberries. Add about ¼ to ⅓ cup dressing and ½ cup walnuts and toss together to coat with dressing. Top with fresh raspberries and additional walnuts.
Note: The subtle taste of walnut oil is perfect with raspberries. The walnuts are a very tempting nibble so expect them to disappear quickly!
Use very fresh raspberries; the dressing will stay fresh longer.