Made with fresh orange juice, shallots & champagne vinegar this citrus vinaigrette is perfect for enhancing any salad containing fruit or chicken.
I’m really digging this salad dressing at the moment. It’s a recipe I came up with to dress a persimmon and arugula salad I posted last week. My Mother-in-law and I enjoyed it on our salads during her Thanksgiving visit. It provided a nice break from the store bought blue cheese and ranch dressings my husband is so fond of buying. And although it is a “lighter” dressing, compared to the heavy sour cream/mayo based dressings we usually have in the fridge, it’s nice citrus/shallot character does a great job adding-to or enhancing the flavor of other ingredients rather than covering them up. It’s also really nice spooned over chicken.
I shared this recipe with my NEWSLETTER SUBSCRIBERS several weeks ago and then with my Facebook Followers. I have been making it every week since then and have really grown to love it. It’s easy to prepare and is one of those dressings that benefits from sitting in the fridge over night – it just gets better and better.
This dressing would be fantastic on a mixed citrus salad with fennel and walnuts and maybe some pomegranate seeds for color. I can also see it on an Asian Chicken Salad or a simple salad of frisse, hazelnuts and Parma ham. Yum!
Try this citrus vinaigrette on the Arugula and Persimmon Salad or Persimmon Endive Appetizers (recipe coming soon).
Citrus Vinaigrette is 2 net carbs per serving.
- 1/2 cup fresh orange juice
- 1 tablespoon lemon juice
- 3 tablespoons champagne vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup light tasting olive oil or salad oil
- 1 tablespoon minced shallot
- 1 teaspoon orange zest reserve at least 1 more teaspoon
- 1/4 teaspoon dried thyme
- pinch of salt
- pinch of pepper
- Zest the orange(s). Measure 1/2 cup of orange juice into a small pot and bring it up to a boil. Turn the heat down to a strong simmer and reduce the orange juice by half. Pour the reduced orange juice into a small bowl with at least a 3 cup capacity.
- While the orange juice is reducing, mince the shallot. Add the rest of the ingredients to the bowl with the reduced orange juice and whisk to combine.
- Taste and adjust: If the dressing needs more orange flavor, add a little more zest. If it needs more acid or tartness, add a little more lemon juice. If it's lacking flavor add a little more salt. If it tastes sharp, add 1 tablespoon of water. Remember that the flavor will be enhanced over-night.
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