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003. Blood Orange Vinaigrette
RECIPE BY RACHAEL GORJESTANI | PHOTOS BY ALLIE FORAKER
This dressing because it’s not only beautiful, but it adds a kick of flavor to any salad. Oh, and comes together in minutes.
If you don’t have a food processor or a blender, then mince the shallots and garlic and whisk in a bowl.
In the photo, the dressing is served over seasonal greens, shaved asparagus, grapefruit,
nd chive blossoms. Adding citrus to the salad pairs well with this dressing.
Makes 1 cup dressing
1⁄3 cup blood orange juice, about 3 small oranges
2 tbsp lemon juice, about 1⁄2 of a lemon
1⁄2 cup Other Brother olive oil
1 garlic clove
1 medium shallot, about 1⁄4 cup sliced
1 tbsp dijon
A big pinch of sea salt
1. Place all ingredients in a food processor or a blender and... you guessed it, blend. Until the ingredients are well incorporated. Taste, make adjustments. For a thinner dressing, add more olive oil.
Photo: Rachel Gorjestani