You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Chris “CJ” Jacobson, Chef, The Yard, Santa Monica, Calif.
The National Culinary Review, March 2010
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
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.
ACF reserves the right to remove inappropriate comments.