Use this to dress things like a slaw of sliced Romaine and raw turnips and red onions, or a salad of sturdy lettuces and spicy greens like mustard and arugula.
INGREDIENTS:
1 tablespoons rice vinegar or white balsamic vinegar 1 tablespoons water ½ tablespoon sugar 2-3 tablespoons orange juice (fresh squeezed is best) salt and pepper to taste a pinch of cinnamon (around 1/8 teaspoon) a smaller pinch of ground cardamom ¾ cup neutral flavored oil
METHOD:
This can be done in a blender if you wish, or use a whisk or do this in a jar with a tight fitting lid.
Add the spices to the vinegar and allow to sit for 10 minutes so the flavors permeate the vinegar.
Add the water and mix, then add in the sugar and mix to dissolve the sugar. Mix until you do not see any sugar crystals once the mixture stops moving.
Add 2 tablespoons of orange juice and taste for balance. Add more juice if you wish, remembering the oil will soften the flavors. Season with salt and pepper to taste.
At this point, if you are using a jar, it is best to transfer to a bowl and whisk in the oil by hand. Start with a light stream and whisk in the oil until the dressing is emulsified. You might not need all the oil.
Store in the refrigerator or use immediately.
Chef’s Tips or Notes:
This dressing goes well with salads garnishes with pistachios and bits of candied ginger. For a change to the dressing, you could grate some fresh ginger and squeeze the juice into the vinegar to flavor the dressing. Shallots could be added, and you could add a pinch of Chinese Five Spice to take the dressing towards China rather than the Moroccan flavoring here.
Source: Chef Andrew E Cohen
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