Somehow, Jedd managed to procure what is one of the last bags of blood oranges we’re going to see this year.
So, instead of being intimidated by them (the way I always get with special ingredients), I’m just going to luxuriate into them, and try to incorporate them into everything possible until that mesh bag is empty.
And with that in mind, hello, blood orange cumin vinaigrette! The spices play perfectly with the nearly citrus/berry flavor of the oranges, to create an insanely delicious dressing that is perfect on delicate greens.
So, rush to the store and see if you can find your very own last bag of blood oranges, and race into the kitchen for some pantry ingredients.
Because we all deserve pretty things.
Blood Orange Coriander and Shallot Vinaigrette
Ingredients
- 1/2 cup blood orange juice (approximately the juice of 2 small oranges)
- 2 tablespoons olive oil
- 2 tablespoons diced shallots
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 teaspoon agave syrup
- 1 teaspoon ground coriander
- 1/2 teaspoon dijon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Whisk all of the ingredients together in a small bowl.
- Store covered in the refrigerator for up to 5 days.