Ginger/Date Vinaigrette
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Credit: Chris “CJ” Jacobson, Chef, The Yard, Santa Monica, Calif.
The National Culinary Review, March 2010
Ingredients
1 t. minced ginger
1 t. pickled ginger
1 clove garlic
1 lime (juiced, zested)
1 orange (juiced, zested)
1 lemon (juiced, zested)
1 t. red wine vinegar
8 dates (pitted)
3 T. extra virgin olive oil
Instructions
Method: Put minced and pickled ginger, garlic, citrus juices, vinegar, dates and zests in blender; purée. Slowly drizzle in olive oil to form emulsion. Season. Refrigerate.
Yield
2 servings
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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