Calabrian chili vinaigrette
At Lilia, we use this vinaigrette on the grilled clams, but it is also my go-to for vegetable and fish dishes. It's got high heat, high acid, and a floral note from the citrus zest.
1/2 cup crushed Calabrian chilies, drained from oil and chopped very fine
Zest of one lemon, chopped fine
Zest of one orange, chopped fine
1/2 cup olive oil + 1 TBS drained chili oil
Juice of 1 lemon
Juice of 1 orange
2 garlic cloves, chopped fine
Combine the chilies, lemon zest, orange zest, garlic, and oil into a bowl and mix well.
When ready to use the vinaigrette, add the lemon juice and orange juice so it stays as bright as possible.