Servings: Makes about 1 cup
Ingredients 1/2 cup best-quality olive oil1/2 cup raspberry vinegar (see note)1/2 tsp. saltFreshly ground black pepper to taste1 Tbsp. creme fraiche
Combine all the ingredients and shake well.
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.