Velvety Date Vinaigrette for a Luxurious Lunch Salad

Ingredients

- 1 cup pitted Medjool dates (about 12 dates)
- 1 cup water
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil

Instructions

1. Prepare the Dates:
- Begin by placing the pitted Medjool dates into a small saucepan.
- Add 1 cup of water, ensuring the dates are fully submerged.
- Bring the water to a gentle boil over medium heat. Once boiling, reduce to a simmer and cook for approximately 5 minutes until the dates are soft.

2. Blend the Base:
- Carefully transfer the softened dates and the remaining liquid to a blender. Allow them to cool for about 2 minutes.
- Blend on medium speed until the mixture reaches a smooth purée consistency.

3. Incorporate Flavors:
- Add the apple cider vinegar, Dijon mustard, kosher salt, and freshly ground black pepper to the date purée in the blender.
- Blend on low speed to combine the ingredients evenly.

4. Emulsify the Vinaigrette:
- While the blender is running on low, slowly drizzle in the extra-virgin olive oil.
- Blend until the vinaigrette is fully emulsified and has a creamy, velvety texture.

5. Adjust for Taste:
- Taste the vinaigrette and adjust salt or pepper if necessary, based on personal preference.

6. Serve and Store:
- Pour the vinaigrette into a serving container.
- Use immediately over a fresh salad, or store in the refrigerator for up to one week. Stir before serving if separation occurs.

Total Time

PT12M
12 minutes

Type of Dish

Lunch

Keywords

date vinaigrette, lunchtime salad dressing, blender recipe, healthy lunch, gourmet salad, easy vinaigrette, Medjool dates, salad dressing, creamy vinaigrette, flavorful lunch

Recipe Yield

Serves 4 adults

Calories

Total: 580 calories

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