This is the magic match for the Irish superfood salad, but it also works beautifully with the barley and mint salad or the watercress, fig and Serrano ham salad.
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Serves: 4 people
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Place the diced shallot in a bowl with the fresh raspberries. Using a fork, crush the raspberries into a paste.
Add the raspberry vinegar, rapeseed oil and a squeeze of lemon juice. Whisk until combined.
It’s best to make this just before you serve, but it will keep for a day or two in an airtight container or
screw-top jar in the fridge.