Have you guys taken note of all of the gorgeous berries in stores right now? I’ve been enjoying all of them, but hard pressed – I’d say juicy, plump blackberries are my favorite. And, they’ve been REALLY good this year. So when Driscoll’s reached out to me and ask me to come up with blackberry recipe to share with you guys, how could I say no?
While I’ve had my usual fun baking with them, I thought a more savory application would be a fun twist. In an effort to shed a few pounds before sandbar season, I’ve been trying to eat more salads. I always make my own dressings, but have never made one with a fruit puree as the base before. Wow, I’ve really been missing out!
I added a handful of fresh basil to the blackberries before I pureed them, which added a wonderful aroma and freshness. The thick puree acts as a wonderful emulsifier, and the sweetness from the berries really rounds out the flavor. I also used champagne vinegar, for it’s subtle flavor…to really let the blackberry and basil shine. But, white wine vinegar would be an excellent substitute.
I like to serve it over a bed of mixed greens with some candied walnuts, herbed goat cheese, and plenty of fresh blackberries. Makes the perfect simple salad for these warmer days we’ve been having! Would also be wonderful to use as a marinade for chicken or pork. I’ll definitely be trying that in the very near future!
Blackberry-Basil Vinaigrette
1 cup fresh blackberries (about 6 oz)
1/4 cup packed fresh basil leaves
1/4 cup champagne vinegar or white wine vinegar
2 tsp honey
1 tsp kosher salt
1/2 tsp ground black pepper
2/3 cup olive oil
Puree blackberries and basil leaves together in a food processor or blender. Scrape puree into medium bowl.
Whisk the vinegar, honey, salt, and pepper into the blackberry puree. Slowly pour in the olive oil, whisking constantly, until the oil is completely incorporated into the dressing.
Season to taste with salt and pepper.
Dressing can be kept in an airtight container for up to 1 week in the refrigerator.
Disclaimer: This post is sponsored by the good folks at Driscoll’s. As always, all thoughts and opinions are my own.
