This recipe combines tangy, sweet, sour and salty flavors to create a bright and tasty dressing that's creamy without being heavy. Amounts, as in most of my recipes, are mere suggestions. Adjust as you like, depending on how salty your feta is, how sweet your oranges are, or if you want one of the herbs to stand out a bit more. Delicious!! —AntoniaJames
Test Kitchen Notes
I am generally a minimalist when it comes to salad dressings so I found this recipe to be a delightful surprise. The fresh herbs and the ground coriander give it incredible flavor and the combination of the blood orange juice and zest plus the pomegranate molasses makes it both sweet and tangy. The blended feta and yogurt gives it a wonderful creaminess, but just as AntoniaJames states, it is not at all heavy. I made it once as written and loved it over greens and shaved fennel, then I made it again with Cara Cara orange juice and parsley (was out of blood oranges and mint/cilantro) and adored it that way, too...I think it's a great recipe. - WinnieAb —The Editors
enough to dress side salads for four
medium cloves of garlic
Zest and juice of one blood orange
5 or 6
medium sized mint leaves, or more to taste
cilantro leaves (not chopped)
ground coriander, freshly toasted (measure after grinding)
champagne or white wine vinegar
Salt to taste
In This Recipe
Mash the cloves of garlic a few times using the back of a fork, in the bottom of a small bowl or cup. Add the olive oil and let it sit while you do the next two steps.
Prepare and put all of the remaining ingredients into a blender.
Blend until the herbs are well chopped. You may need to stop the blender a few times and push everything down into the blade area, to make sure all the ingredients are fully incorporated.
Add the oil, leaving the garlic behind in the bowl -- unless you like raw garlic in your dressing, which I understand some people do. I am one of those faint-hearted souls who does not.
Whirr it up a bit more until the oil is fully incorporated. Add more juice if you want the dressing a bit thinner. Test for salt and correct, if necessary.
Let it sit for an hour or two, if possible, before tossing on your salad. But don't worry if you don't have time to do that. It will still taste great.
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)