Rose and raspberry dressing recipe

I like A L’Olivier raspberry vinegar which is made with raspberry pulp. Check online to find the various stockists. Go easy on the rosewater – add it bit by bit as different brands differ hugely. The dressing is good with salads you want to serve with Iranian or Moroccan food, and you can add rose petals – unsprayed ones – along with the leaves.

Timings

Prep time: 5 minutes 

Makes

65ml

Ingredients

• 1 tbsp raspberry vinegar (one with raspberry pulp) 
• ½-1 tsp caster sugar 
• 3 tbsp extra-virgin olive oil (you need a fruity rather than a grassy one)
• 1 tsp rosewater (add to taste)

Method

1. Put the raspberry vinegar into a small cup. If you can’t get raspberry vinegar with pulp, use regular raspberry vinegar and crush two raspberries in the tablespoonful required, pushed through a nylon sieve if you want to get rid of the seeds. 
2. Add the sugar and a pinch of salt, then whisk in the olive oil. 
3. Add the rosewater little by little. Rosewater varies in strength, so you have to taste as you go along. You may want a bit more than suggested. 
4. Taste for seasoning and balance.