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Raspberry adds summer zest to vinaigrette

THE OLYMPIAN | • Published July 16, 2009

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The sky was sparkling blue and the sun was shining. Tiny beads of perspiration were popping up on my skin, and with my eyes closed I was listening for the mariachis in the distance. Was there a margarita within reach? Suddenly the phone rang and jostled me out of my reverie.

I was at home on my deck in Olympia. The weather had surely fooled me into believing I was in Mexico.

I was reminded of another surprise that occurred on my last visit to Cabo San Lucas, my favorite winter sunshine home-away-from-home. We had heard about Salvatore’s Italian Restaurant but had not yet eaten there. One evening we stopped by to make a reservation for their locally famous lasagna night. People’s eyes grew large when they spoke of the huge portions of homemade lasagna.

On the appointed evening, we arrived early to enjoy the patio-style seating that included tables around an impluvium, a Roman pool that collects water that falls into a room with an open ceiling. The restaurant is nestled between a hotel and another building but you can see the sky above you.

As my husband, Greg, looked around, he noticed a man standing near the bar. Greg said to me, “Do you see that man in the back? He looks a lot like Seahawk’s quarterback Matt Hasselbeck.” Was it possible he was having dinner at the same place we were? After all, everyone has to be somewhere. We kept our ears and eyes open for clues during dinner.

The meal included Salvatore’s Spinach Salad, which we shared. When we travel, I look for ways to eat adequate amounts of fruits and vegetables. Salvatore’s Spinach Salad was a huge bunch of fresh spinach leaves spiked with sweet pear, salty pancetta, zesty onions and chopped walnuts. It’s all topped with a summer-in-mind Raspberry Vinaigrette. We also shared the lasagna, which was plenty for the two of us with a little to take back to our condo.

As dinner ended, I wanted to get the recipe for the salad, and it turned out that our Seahawk look-alike was one of the owners. Matt Galluzzo (also known as The Little Prego) and his father Tim Galluzzo (a.k.a. The Big Ragu) are the owners, having owned a Salvatore’s in Portland previously. I did take Matt Galluzzo’s picture with my husband – but I didn’t ask for his autograph.

There is always some summer to be found in Cabo, which is not the case in Olympia. Our summer can be warm and sunny or cool and rainy. In any event, garden patches are bursting with greens, vegetables and juicy berries. Freeze, dry or can what you choose, but for me, there is nothing like eating food freshly picked from a nearby garden and placed on the table.

I checked out several recipes for Raspberry Vinaigrette. Some recipes used no oil and others used egg yolks. In this way you can design a recipe that fits your personal dietary concerns and your particular tastes. Experiment a little. You can surprise yourself – and make the perfect compliment to your leafy salad. Bon Appetit!

Spinach Salad with Raspberry Vinaigrette

Baby spinach, cleaned and stemmed

1/2 pound pancetta, cooked well, cubed or cut into small pieces

1 pear, thinly sliced

1/4 cup finely ground walnuts

1/2 red onion, sliced thinly

Gorgonzola, crumbled

Toss spinach with pancetta, walnuts, onion and cheese. Mix in dressing (see recipe below). Top with pear.

Raspberry Vinaigrette

1 cup raspberries

1/2 cup olive oil

1/2 cup raspberry vinegar

2 tablespoons chopped onion

2 cloves, minced garlic

1 tablespoon honey

Splash of cream

Pepper to taste

Mix all ingredients in a blender. Store in refrigerator.