Cranberry Vinaigrette

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cranberry vinaigrette

The bright flavors of this vinaigrette really make a salad POP. Because it is a puree, I like to spread the vinaigrette on the bottom of a platter, arrange my salad ingredients on top of it and then dress the top of the ingredients very simply with really good extra-virgin olive oil and sea salt. That way, the leaves do not become soggy and overdressed.

  • Duration
  • Prep Time
  • 8-10Servings

Ingredients

Cranberries

  • 1/2 cup of sugar
  • 1/2 cup of water
  • 1 1/2 cups of cranberries

Vinaigrette

  • 1 cup cooked cranberries
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly cracked pepper
  • 1/2 cup canola oil
  • 2 tablespoons toasted walnut oil (or canola oil if there is a nut allergy)

Preparation

Cranberries:

1.  In a saucepan, combine water and sugar, stirring to dissolve sugar. Bring to boil.

2. Add cranberries, reduce heat to medium-low. Cook until skins pop. 

3. To gel sauce, cool completely at room temperature, refrigerate until firm.

Dressing:

1. Mix all ingredients together and keep in a sealable jar until ready to use.

Great on a Poached Pear Salad.

Recipe published in JOY of KOSHER with Jamie Geller Fall 2012. Subscribe Now.

Bitayavon, Fall 2012 Magazine