- 1/2 cup best-quality olive oil
- 1/2 cup raspberry vinegar (see note)
- 1/2 tsp. salt
- Freshly ground black pepper to taste
- 1 Tbsp. creme fraiche
Note: Raspberry vinegar available at specialty food shops.
Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Copyright © 1982 by Julee Rosso and Sheila Lukins. Excerpted by permission of Workman Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.