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Jan 19, 2018
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Spicy 誰duja Vinaigrette
Serves 3 cups
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Courtesy of Reeds American Table痴 Matt Daughaday | Photo by Carmen Troesser
August 2015

Spicy 誰duja Vinaigrette
Read the article: Catching Fire: Chefs spread the love for spicy 'nduja salami


セ cup plus 1ス Tbsp. olive oil
シ cup plus ス Tbsp. canola oil
1 shallot, minced
3 Tbsp. 地duja
Zest and juice of 1 orange
1ス cups Champagne vinegar
Pinch of kosher salt


In a small bowl, whisk together the olive oil and canola oil to blend.
In a medium saute pan, heat 2 tablespoons blended oil over medium-low heat. Add the shallot and 地duja. Gently break up the 地duja with a wooden spoon and cook until the fat renders, about 5 minutes. Remove from heat and let cool to room temperature.
Meanwhile, in a medium bowl, make a vinaigrette by whisking together the orange zest, orange juice, vinegar and salt. Set aside.
Whisk the remaining 1 cup blended oil into the cooled 地duja mixture, then slowly whisk in the vinaigrette.
Use immediately or cover and refrigerate overnight so the flavors meld. Serve over smoked beets, grilled fish or roasted pork.

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