Citrus Vinaigrette (Printable)
A vibrant blend of orange, lemon, and lime creates a fresh vinaigrette that elevates any dish.
# What You’ll Need:
→ 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 if using.
02 - Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.
03 - Taste and adjust seasoning with additional salt or pepper if necessary.
04 - Use immediately or refrigerate in a sealed jar for up to 1 week. Shake well before each use.
# Expert Suggestions:
01 -
- You will never go back to bottled dressing once you taste how bright and fresh this is
- It comes together in literally ten minutes and keeps for a week in the fridge
- The combination of citrus juices creates layers of flavor you cannot get from just one fruit
02 -
- The oil and citrus will separate in the fridge, which is completely normal and happens with all natural vinaigrettes
- Freshly squeezed citrus juice makes a massive difference here, bottled juice lacks the bright aromatic oils we want
- Room temperature dressing coats salads more evenly than cold dressing straight from the refrigerator
03 -
- Zest your citrus before juicing it, much easier to handle the fruit while it is still firm
- If your vinaigrette tastes too sharp, add honey one quarter teaspoon at a time
- A clean coffee grinder makes quick work of turning coarse salt into finer salt for smoother incorporation