Blackberry dressing-Help me make safe?
#181177 - 05/25/05 12:37 PM
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Ravenndark
Reged: 11/28/04
Posts: 531
Loc: the internet
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I was watching Emeril Live today (the berry episode), and he made this, and oh my, did I ever want to make it!
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced garlic
1 pint fresh blackberries, plus extra for garnish
1/2 cup white balsamic vinegar
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup light olive oil
6 cups mixed greens, well washed and spun dry
12 endive spears
1/4 cup roughly chopped toasted pistachios
4 ounces goat cheese, crumbled
1 avocado, peeled, seeded, and thinly sliced
In a large skillet, heat the oil over a medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the blackberries and cook, stirring, for 2 minutes. Deglaze the pan with the vinegars and cook until reduced by half, about 30 seconds. Remove from the heat and transfer to a blender. Add the sugar, mint and tarragon, and process to a smooth paste. Add the salt and pepper. With the machine running, add the light olive oil through the feed tube and process until smooth. Strain through a fine mesh sieve into a clean bowl and refrigerate until completely cool, about 1 hour. To make the salads, in a large bowl, combine the greens with the endive and pistachios and toss with the vinaigrette until lightly coated. Season, to taste, with salt and freshly ground black pepper.
To plate, divide the tossed greens among 4 plates and top with the goat cheese. Arrange 3 endive spears and the avocado slices decoratively around the edges, and serve. Garnish with extra blackberries.
I'd omit the goat cheese, obviously, but since the dressing itself is cooked, do you think it would be safe? Maybe over rice instead? 
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I'd go lighter on the oil, probably going at least half and half with water (I'm very fat-sensitive, so I might even try less oil than that), but I think that's the only thing I'd change. Since it's cooked AND strained, it seems pretty safe otherwise!
I'd try it drizzled over basmati rice cooked with onion, and then topped with mango and avocado... hmm... I might have to try that when my mom's here next week.
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Yum! I've actually made something similar, but without any olive oil and it was DELICIOUS! It's a great sauce for chicken/fish, divine with just about any bitter green (i.e cooked and pureed swiss chard or spinach) heavenly on fresh fruits--especially MANGO. It sounds like it would work great with IBS safe crepes or pancakes or waffles.
Heck, I'd even eat it on beets!
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Hehe, I think you'd eat beets with just about anything, right Kate? lol 
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Wow, this does sound really good! I am definitely going to have to try this one on rice or pasta, or maybe on fish (I have some blueberries in the freezer - so that would probably work). Like Casey and Kate said I'd definitely reduce the oil a lot - what I'll probalby do is mix everything else up and see how the consistency and taste is, then maybe add a few tsps of oil if it needs it. Sounds delicious, thanks for posting this! 
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Mmm, beets. I LOVE beets. Come to think of it, that DOES sound good... blackberry dressing on 'em... yum.
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