Colorful salad with braised raspberry dressing

Ingredients for 10 servings:

• 250 g raspberries, fresh
• 150 ml raspberry juice
• 1 shallot(s)
• ½ tbsp mustard, mild
• 1 tbsp raspberry jelly, alternatively red currant jelly
• 3 tbsp raspberry vinegar, alternatively white balsamic vinegar
• 100 ml oil, neutral (rapeseed oil, sunflower oil…)
• 5 spring onions
• ½ bunch radishes
• ½ radicchio
• 1 romaine lettuce
• 3 handfuls of lamb’s lettuce
• 2 handfuls of arugula
• 300 g cherry tomatoes, colorful
• salt and pepper
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

very tasty, for all types of leaf salads

First, prepare the dressing, as it needs to cool: Dice the shallots and sauté in a little oil in a pan. Add the raspberries and let them break down in the heat; you can crush them with a spoon. Gradually add the raspberry juice, reducing the heat continuously. Strain the thick paste through a fine sieve to remove the raspberry seeds. Then pour a small amount of raspberry juice over the seeds to allow the full flavor to reach the dressing. Add the jelly, vinegar, and mustard, and whisk until the oil and raspberry mixture are creamy. Season with salt, pepper, and chili peppers as desired. If desired, add a little raspberry juice to make it thinner. (The consistency depends on the cooking time and the mustard’s ability to thicken.) Let everything cool and store in a clean bottle in the refrigerator (approx. 4-5 days). Wash all the lettuce leaves, dry them, and cut them into bite-sized pieces. Slice the spring onions into rings and halve or quarter the tomatoes, depending on their size. Clean and thinly slice the radishes. Toss everything together loosely and serve with the dressing. Tip: If you want to combine it with other leaf salads, feel free to experiment. For a festive presentation, simply arrange lamb’s lettuce, walnuts/pine nuts, and a small piece of roasted goat cheese on a plate and drizzle everything with the raspberry dressing. Add a few raspberries, and you have a festive little appetizer.