This week, Oscar Mesa from Locali-Pizza Bar & Kitchen, shows Tina Redwine how to make savory spring dishes. 

 

Chop raw kale and add dressing

1,700 g orange juice

200 g lime juice

200 g yuzu juice

350 g w. Vinegar

200 g sugar

50 g sea salt

3 g fresh black pepper

2 g of cayenne pepper

800 g canola oil

500g lightly pistachio for blend

1) blend the sugar, salt, cayenne pepper, lime juice, vinegar, toasted pistachio, canola oil with vitamix blender until smooth and emulsified

2) add sicilian mandarind juice to emulsifed while whisking in bowl

3) transfer back the sauce into blend untill well emulsifed

Locali-Pizza Bar & Kitchen