Today I wanted to share with you this delicious, orange, citrus vinaigrette salad dressing that was used in our chicken and citrus super food salad that we shared a couple of days ago! Vinaigrette dressing may be a foreign thing to some people and maybe you just never thought about making your own dressing. I am here to tell you that this fancy sounding delight is not only easy, but you won't ever want to buy bottled dressing again!
Basic vinaigrette starts with a simple ratio. All you have to remember is this. 2 to 1, oil to vinegar. I have used 1/2 cup of white wine vinegar and 1 cup of extra virgin olive oil. From there it is up to you. Yes, you can simply sprinkle some salt and pepper in there and be done. However vinaigrette can be so much more. With the proper building blocks you can go just about anywhere. Every cuisine has their own version of this simple and delicious dressing.
Today we are going a bit more Mediterranean with our dressing. We are adding the juice and zest of one small orange along with about a tablespoon each of honey and Dijon mustard. We are seasoning the dressing with a good pinch of salt, cracked black pepper and dried tarragon. This will give things a delicious herbaciousness that will amplify the flavor profile and stand up to the sturdy flavors in the salad I intend to use this on.
Don't limit yourself to what I have shown here. You can switch out the white wine vinegar for red wine vinegar, rice wine vinegar or balsamic. You can switch up the olive oil for a more neutral oil like sunflower or safflower or even grapeseed oil or light sesame oil. You can switch out the orange for a lemon, lime, grapefruit or if you are brave and daring, pick up a Buddha hand and squeeze that! You can use bottled yuzu juice if you like or even the juice and zest of a pomello. The possibilities are endless. Make this dressing to suit your preferences and your likes. Don't like tarragon? Add basil, oregano, parsley, or a bit of Italian seasoning or Herbes De Provence. You can add salt and pepper to taste. You can change the sweetener. I used honey, but you can use regular sugar, brown sugar, coconut sugar, molasses, maple syrup, agave nectar, brown rice syrup or, no sweetener at all. I find that the dressing needs a bit of sweet to offset the bold acid nature it has, but you be the creator of your dressing. Just be sure to taste as you go to be sure it is what you like.
I hope you give this simple and delicious orange citrus vinaigrette dressing a try and I hope you love it!
Happy Eating!
A printable version of this recipe is available here: http://bit.ly/2iuvBfo
You can see how I made this in my YouTube video here:
Noreen's Kitchen
Orange Citrus Vinaigrette
Ingredients
½ cup white wine vinegar
1 cup extra virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
¼ cup fresh orange juice
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1 tablespoon fresh orange zest
½ teaspoon salt
½ teaspoon cracked black pepper
1 teaspoon dried tarragon
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Step by Step
Instructions
Place all ingredients into a pint jar. Place the lid on the jar and shake well.
Any leftovers should be
stored in the refrigerator for up to two weeks.
This dressing is great on
salad or as a marinade for meat or as a dip for crusty bread as an
appetizer.
