Recipe

June 24, 2011

Blood Orange & Date Vinaigrette Recipe

Recipe:

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Step 1: In a bowl, whisk together the dates, orange zest and juice, vinegar, and garlic. Slowly whisk in the oil. Transfer to an airtight jar and chill for up to 1 week. Serve with Grilled Radicchio Insalata Salad.

Reprinted with permission from Sarah Huck and Jaimee Young’s Campfire Cookery (2011 Stewart, Tabori & Chang).

Ingredients

1/3 cup packed dried dates, pitted and finely chopped
Finely grated zest of 1 blood orange (about 1 tsp)
1-1/2 tbsp freshly squeezed blood orange juice
1-1/2 tbsp red wine vinegar
1 large garlic clove, finely chopped
1/3 cup extra-virgin olive oil
1 small, clean jar

Directions

Yield:

Step 1: In a bowl, whisk together the dates, orange zest and juice, vinegar, and garlic. Slowly whisk in the oil. Transfer to an airtight jar and chill for up to 1 week. Serve with Grilled Radicchio Insalata Salad.

Reprinted with permission from Sarah Huck and Jaimee Young’s Campfire Cookery (2011 Stewart, Tabori & Chang).

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Photographer:

Tara Donne

Tags: Campfire Cookery Camping cookbook Dressing Recipe Salad Vinaigrette

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