Citrus Vinaigrette (Print View)
A bright, zesty blend of fresh citrus juices and olive oil that adds fresh flavor to salads, vegetables, and seafood.
# Ingredient List:
→ Citrus Juices
01 - 3 tbsp fresh orange juice
02 - 2 tbsp fresh lemon juice
03 - 1 tbsp fresh lime juice
→ Other Liquids
04 - 1 tsp white wine vinegar
05 - 1 tsp honey or maple syrup (for vegan)
06 - 1/2 cup extra-virgin olive oil
→ Seasonings
07 - 1 small garlic clove, finely minced
08 - 1 tsp Dijon mustard
09 - 1/2 tsp kosher salt (or to taste)
10 - 1/4 tsp black pepper
11 - Zest of 1 lemon or orange (optional)
# How to Make:
01 - In a medium bowl, whisk together citrus juices, vinegar, honey or maple syrup, minced garlic, Dijon mustard, salt, pepper, and citrus zest if using.
02 - Slowly drizzle olive oil into bowl while whisking continuously until mixture is emulsified and slightly thickened.
03 - Taste vinaigrette and adjust salt or pepper as needed.
04 - Use immediately on salads, vegetables, or seafood. Refrigerate in sealed jar up to 1 week; shake well before each use.
# Expert Advice:
01 -
- The three citrus blend creates layers of bright flavor that store bought dressings just cannot match
- It comes together in under ten minutes and keeps for a week in the fridge
- You can pour it on everything from simple greens to roasted vegetables and grilled fish
02 -
- The vinaigrette will separate in the fridge but comes back together with a vigorous shake
- Room temperature ingredients emulsify better than cold ones straight from the refrigerator
- This dressing actually tastes better after a day or two in the fridge as the flavors meld together
03 -
- Invest in a microplane zester to get the most aromatic citrus oils without any bitter pith
- Whisk the dressing in a bowl with a flat bottom for better stability and easier emulsification