Blood Orange & Date Vinaigrette Recipe
A tangy salad dressing from Campfire Cookery. "A sugared vinaigrette sometimes seems a form of vandalism upon the fresh ingredients of a salad, as if one has chosen to scrawl a mustache upon the Mona Lisa. This vinaigrette needs no artificial sweeteners, since the addition of candylike dried dates and tart-sweet blood orange juice enhance it naturally. We use this dressing in our Grilled Radicchio Insalata; season it with salt just before serving, in an amount commensurate with its paired dish."
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
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).