Grilled Red Onion and Raisin Vinaigrette

Serve with grilled or roasted meats and seafood.
  • Yields 1 1/2 quarts
  • Details


    • 3 red onions; peeled, trimmed and sliced 1/4-inch thick
    • 1/4 cup (2 ounces) extra virgin olive oil
    • Sea salt, to taste
    • Freshly ground black pepper; to taste
    • 1/2 cup California raisin paste*
    • 1/4 cup Dijon mustard
    • 3/4 cup (12 ounces) rice wine vinegar
    • 1/2 cup (4 ounces) canola oil
    • 1/2 cup (4 ounces) extra virgin olive oil
    • 1/4 cup roasted red peppers, diced
    • 2 tablespoons fresh tarragon, chopped
    • Sea salt, to taste
    • Fresh ground black pepper; to taste


    Brush red onion slices with olive oil and season well with salt and pepper on both sides. Grill over medium high heat until well browned. Lower heat and cook slowly until tender. Cool and dice into 1/4-inch pieces. Reserve.

    Combine raisin paste, mustard and vinegar in large mixing bowl. Slowly add oils and beat vigorously to emulsify; mix well. Fold in red onions, peppers and tarragon; stir well. Season to taste with salt and pepper.

    Serve with grilled and roasted meats and seafood.

    Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1 cup natural raisins) until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 130 (81% from fat); Total Fat 12g (sat 1g, mono 8g, poly 2g, trans 0g ); Cholesterol 0mg; Protein 1g; Carbohydrate 6g; (Dietary Fiber <1g; Sugars 5g; ); Iron 0mg; Sodium 65mg; Calcium 10mg; Potassium 70mg

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