Sweet, fresh berries; salty feta; crunchy walnuts…this raspberry salad tastes like spring on a plate.
The other morning my son asked me if I was happy with the way my life turned out. Well, aside from pointing out that it’s hardly over and this was pretty heavy stuff over Cheerios before school, I asked for a little clarity on his question. So he thought for a moment and asked if I was happy working with food. Definitely a little less gravitas in that question.
So, in the interest of moving things along in the morning and making sure he made it to his bus on time, I answered very simply. Yes.
But I thought a lot about his question as the day progressed. I have quite a bit of solitary time to think (and listen to talk radio) during the day. My days are filled with plenty of cooking, baking, photographing, and cleaning, but not a lot of people. That is until the boys come crashing in the door around 3 pm. But between 8 am and 3 pm the majority of conversations I have are in my head.
So my youngest gave me lots to contemplate as I whisked and stirred throughout the day. And after a year and half of doing this, I arrived at the very same and simple answer that I gave him in the morning. Yes. I am happy doing this every day. I have a laundry list of recipes that I want to make for you and it turns out I have a real passion for photography (food photography that is). But there are so many more pieces to this job that I need to learn and explore. And some days it feels like all I do is learn how much more I have to learn. And that can be frustrating, especially when the only person you have to bounce an idea off is yourself.
But, waaahh! I also get to do what I love, on my own terms and very often in yoga pants and a ponytail. And let’s not forget the recipe testing. While it is seriously fun (and delicious) to routinely test out cake and cookie recipes, it’s not fun everyday (for real). I actually look forward to the days that are fruit and veggie heavy (and therefore a little less elliptical heavy). And today’s recipe is one of my lighter favorites.
This is one of those light, bright and springy salads that’s well-balanced and not overly fussy. It’s the perfect salad for entertaining because of its simple preparation but striking presentation, especially if you freeze half of the berries and sprinkle them over the top just before serving. And this raspberry vinaigrette is a keeper, so make a little extra to have on hand for a quick salad fix during the week.
Speaking of the week, oh man are you going to want to come back here on Friday. Not only will I be sharing my St. Patrick’s Day recipe must, I’ll be celebrating the holiday with a group of fellow food bloggers that have some seriously tasty recipes up their sleeves. It’s a regular food blogger pot of gold! See you Friday!
- Raspberry Vinaigrette
- 2 Tbsp minced shallots
- 1/3 cup fresh raspberries
- 1 1/2 Tbsp seedless raspberry jelly
- 3 Tbsp sherry vinegar
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1 head of Boston or bibb lettuce
- 6 oz fresh raspberries or a combination of raspberries and blackberries
- 4 oz walnut halves toasted
- 2 Tbsp sliced scallions
- 1/2 cup crumbled feta
Raspberry Vinaigrette: Combine all the ingredients in a food processor and process until homogenous.
Salad: If desired, spread half the berries on a small cookie sheet and place in the freezer until frozen, about 30 mins.
Arrange lettuce leaves on a large plate and sprinkle with berries, nuts, scallions and feta.
Drizzle with dressing to taste and serve.