We’re happy to introduce “Register Recipes”, a series of the recipes that you see on the boards behind the cash registers when you come in to the Market. This way, you can shop for the ingredients while you’re here, and then have the instructions in front of you when you get home to cook! Let me know in a comment if there’s a particular kind of recipe you have your eye on…
This recipe comes to us from our kitchen’s Chef Linh. The vinaigrette dresses a salad of chicories and cara cara oranges perfectly.
1 shallot, minced
1 tsp Dijon mustard
1/3 cup lemon juice
The zest from 1 Cara Cara navel orange
1 cup olive oil
¼ cup black salt-cured olives
1 tsp chopped thyme
Combine shallot and lemon juice; let macerate for ten minutes. Add all other ingredients except for oil. Whisk oil into mixture slowly. Salt and pepper to taste.