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Epicurious
Bon Appétit

Yellow Salad with Citrus-Date Vinaigrette

By Maranda Engelbrecht

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Recipe information

  • Yield

    Makes 3/4 cup vinaigrette

Ingredients

2 Medjool dates, pitted
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon whole grain Dijon mustard
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
Mixed yellow and orange raw fruits and vegetables (such as corn, Sun Gold tomatoes, golden beets, apricots, clementines, and pineapple), halved, sliced, and/or cut into wedges

Preparation

  1. Step 1

    Process dates, oil, lemon juice, orange juice, mustard, and cumin in a food processor until smooth. Thin vinaigrette with water to a pourable consistency; season with salt and pepper.

    Step 2

    To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.

  2. Do ahead

    Step 3

    Vinaigrette can be made 2 days ahead. Cover and chill.

TagsSalad DressingSaladDateDried FruitFruitLemonCitrusOrangeSideLunchDinnerVeganVegetarianDairy FreeMake AheadNo-CookFood ProcessorRosh HashanahBon Appétit
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