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Raspberry Salad

Salad of Spring Greens
Crushed Raspberry Vinaigrette, Sesame, Rosemary Infused Crepe
The bitter greens, tangy vinaigrette pair with a sweet crepe for a balanced salad.

SERVES 6

  • 1/3 # fresh spring greens, with some bitter lettuces, like mustard greens or endive
  • 15 raspberries, large, cut in half
  • 3 tbl toasted white sesame seeds
  • 1 tbl black sesame seeds

Crepe Batter

  • ½ cup ap flour
  • a pinch salt
  • 3 eggs
  • ½ cup plus 1 ½ tbl milk
  • 1 oz melted butter
  • 1 ½ tbl chopped rosemary
  • 1 tbl orange zest

Mix flour and salt. Make a well in the center. Whisk together eggs and milk. Whisk liquid into flour. Refrigerate for one hour to rest. Strain and add butter, orange zest and rosemary. Cook in 10 inch crepe or nonstick pan. A little less than 2 oz. each crepe.

 

Citrus Butter

  • ¼ # butter, softened
  • ¼ # powdered sugar
  • 1 tbl orange zest
  • 1 tbl lemon zest

Stir in all ingredients into softened butter. Let sit 20 minutes before using.

 

Crushed Raspberry Vinaigrette

  • 3 oz. fresh raspberries
  • 1 oz. red wine vinegar
  • juice of ½ orange and zest
  • fresh ground pepper
  • 3 oz. best olive oil
  • ½ tbl chopped basil
  • ½ tsp chopped fresh lavender

With a fork, crush raspberries in a stainless steel bowl. Add all other ingredients and stir together. Let sit 20 minutes before using.

Brush the inside of each crepe with the citrus butter. Heat in a 350 degree oven for 5 minutes. Fold Crepes in thirds. Place in the middle of room temperature salad plates. Arrange the raspberry halves around each crepe.  Toss greens with vinaigrette to taste. Place on top of crepe. Sprinkle with sesame seeds.