- Scant 1/4 cup fresh raspberries
- 3 tablespoons raspberry vinegar
- 3 tablespoons finely chopped fresh tarragon
- Salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons olive oil
- 3/4 pound red cabbage, thinly sliced
- 3/4 pound green cabbage, thinly sliced
- In a blender or food processor, combine the raspberries, raspberry vinegar and 1 1/2 tablespoons of the tarragon; season with salt and pepper and blend until pureed. With the machine on, add the olive oil in a steady stream.
- In a large bowl, toss the red and green cabbages together; add the vinaigrette and toss to coat. Season with salt and pepper and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the remaining 1 1/2 tablespoons tarragon.
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