Citrus Vinaigrette (Print Version)
A bright, zesty blend of citrus juices that brings fresh flair to salads, vegetables, and seafood.
# Recipe Ingredients:
→ 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
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
10 - 1/4 tsp black pepper
11 - Zest of 1 lemon or orange
# Directions:
01 - In a medium bowl, whisk together the citrus juices, vinegar, honey or maple syrup, minced garlic, Dijon mustard, salt, pepper, and citrus zest until well blended.
02 - Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.
03 - Taste the vinaigrette and adjust salt, pepper, or sweetener as needed to achieve desired balance.
04 - Use immediately or transfer to a sealed jar and refrigerate for up to 1 week. Shake well before each use.
# Expert Advice:
01 -
- The three citrus combination creates layers of brightness that make even simple greens taste extraordinary
- It keeps for a week in the fridge, so you can drizzle restaurant quality dressing on anything instantly
- The honey mustard balance means it works on delicate butter lettuce and hearty kale salads alike
02 -
- The dressing will separate in the fridge, but that is normal and just means you made it with real olive oil
- Let the dressing come to room temperature for 10 minutes before using if it has solidified slightly
- The flavors actually meld and improve after a day in the refrigerator
03 -
- Room temperature ingredients emulsify better than cold ones straight from the fridge
- Invest in a microplane zester, it makes extracting citrus zest effortless and avoids the bitter pith