Veggie salad à la framboise

After yesterday’s Battenberg stunner I had to go back to basics today. I opted for a vegetable salad with a raspberry vinaigrette.
For the vinaigrette simply crush a handful of raspberries and mix them with 1 part olive oil and 3 parts vinegar. Season the dressing with pepper, salt, honey and a dash of Worcestershire sauce.

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You can use any sort of vegetables for the salad. I used asparagus, courgettes, peppers and radish. Except for the radish I briefly panfried the vegetables in little olive oil and let them cool down before adding the radish and the vinaigrette.

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I served the salad with tuna steak, a delicious combination!

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