Chef Lyle’s Special Salad With Raspberry Vinaigrette Dressing
- Ready In:
- 20mins
- Ingredients:
- 18
- Serves:
-
25
ingredients
-
Dressing
- 414.03 ml red raspberries (fresh or frozen, if you use frozen be sure they are thawed)
- 414.03 ml extra virgin olive oil or 177.44 ml salad oil
- 59.16 ml lemon juice
- 88.74 ml dekuypers raspberry liqueur
- 3 garlic cloves, minced
- 29.58 ml dry mustard (optional)
- 118.32 ml honey
- 1.23 ml salt
- 59.14 ml raspberry vinegar or 59.14 ml red wine vinegar
- 0.61 ml white pepper
- 118.29 ml superfine sugar
-
Salad
- 473.18 ml lettuce leaves
- 473.18 ml radicchio
- 473.18 ml red leaf lettuce
- 473.18 ml romaine lettuce
- 354.88 ml mandarin orange sections
- 1 large red onion (Sliced)
- 1360.77 g cherry tomatoes
directions
- In a blender or food processor, combine red raspberries, oil, lemon juice, dry mustard, honey, salt, sugar, pepper, garlic, and apple cider vinegar and liquor. Cover and blend until smooth. Use a sieve to strain dressing; discard seeds, Return to blender and stream in EV olive or salad oil and blend till smooth, adjust seasonings. Cover and chill dressing until serving time. Reserve any remaining vinaigrette for another use.
- In a bowl combine leaf lettuce, radicchio, Red leaf lettuce, Romaine lettuce, and sliced red onions. Toss lightly to mix. Cover and chill up to 2 hours, add tomatoes and Garnish with Mandarin Orange slices and Chopped Pecans.
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RECIPE SUBMITTED BY
Chef Lyle
Kingsport, 82
Originally born and raised in New York, and formerly the executive chef of the Courthouse Restaurant and Lounge, I moved to the State of Tennessee to be closer to our Children and Grandchildren. Although retired from working as a chef I still have a passion for cooking and love creating new recipes to share with family and friends.