Brendan Collins’ Blackberry Vinaigrette

blackberriesBrendan Collins of Waterloo & City was at the Santa Monica Farmers Market this week where he talked to Laura Avery on the Market Report.  Brendan is making a beet salad with goat cheese and a blackberry vinaigrette.  A recipe for the dressing follows:

Blackberry Vinegar
1 qt balsamic vinegar
1 qt cider vinegar
1 qt over ripe blackberries

Mix all the ingredients and marinate in the fridge for a minimum of 2 weeks

Blackberry Vinaigrette
2 pts blackberry vinegar
4 pt blackberries
1 qt olive oil
1 qt grape seed oil
4 clove garlic very finely chopped
4 shallots fine chopped
1 oz lemon juice
3 tsps Dijon
5 tsps seat salt
20 turns of a pepper mill that has black pepper corns in it

Warm the vinegar up with blackberries blend and pass through a sieve.

Add salt pepper shallots, garlic, mustard, vinegar, salt and lemon juice and shake in a container large enough to hold all ingredients add oil in small batches shake well and adjust seasoning to you taste

  • Robin

    Would have been nice to have the recipe for the beet salad as well.

  • Sarah Portnoy

    Evan, thank you, what a wonderful event you moderated last night at USC! It was very interesting, albeit not so uplifting. So exciting to get to hear Michael Pollan and Eric Schlosser. The meal from Angeli afterwards was amazing. My students and I loved it. The meatballs were divine! knowing where the meat was from made it even better. Desserts were wonderful, too.