Orange Vinaigrette (Print Version)
Zesty orange and vinegar dressing with honey, Dijon, and olive oil—brightens salads, vegetables, and seafood.
# What You Need:
→ Vinaigrette Base
01 - 1/3 cup freshly squeezed orange juice (from 1 large orange)
02 - 2 tablespoons white wine vinegar or champagne vinegar
03 - 1 teaspoon finely grated orange zest
04 - 1 teaspoon Dijon mustard
05 - 1 tablespoon honey or maple syrup
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Emulsifier
08 - 1/2 cup extra-virgin olive oil
# Directions:
01 - In a medium mixing bowl, whisk together the orange juice, orange zest, vinegar, Dijon mustard, honey, salt, and pepper until well blended.
02 - Slowly drizzle the olive oil in a thin, steady stream while whisking vigorously until the vinaigrette is fully emulsified and creamy in texture.
03 - Taste the vinaigrette and adjust seasoning with additional salt, pepper, or honey as needed to balance the flavor.
04 - Use immediately over salads, grilled vegetables, or seafood. Alternatively, transfer to a sealed container and refrigerate for up to 5 days. Shake or whisk thoroughly before each use.
# Expert Tips:
01 -
- It takes exactly ten minutes and tastes like something you would pay sixteen dollars for at a bistro.
- The honey and orange combination makes even a sad bag of mixed greens feel like a celebration.
02 -
- If you dump the oil in all at once it will separate into an oily mess and no amount of whisking will save it.
- Adding a pinch of finely minced shallot transforms this from a salad dressing into something you want to eat with a spoon.
03 -
- Whisk the dressing in a bowl that has a flat bottom so nothing pools in the corners where the oil hides from the vinegar.
- Zest the orange before you juice it because trying to zest a collapsed orange half is an exercise in frustration.