Citrus Vinaigrette (Print Version)
A bright, zesty blend of citrus juices and olive oil that adds fresh flavor to salads, vegetables, and seafood.
# 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
# Steps:
01 - Whisk together citrus juices, white wine vinegar, honey or maple syrup, minced garlic, Dijon mustard, salt, pepper, and citrus zest in a medium mixing bowl until well blended.
02 - Slowly drizzle olive oil into the bowl while whisking continuously to create a stable emulsion. Continue until the vinaigrette thickens slightly and all oil is incorporated.
03 - Taste the vinaigrette and adjust salt, pepper, or sweetener as needed to achieve desired balance of acidity and sweetness.
04 - Transfer dressing to a sealed jar and refrigerate for up to 1 week. Shake thoroughly before each use. Serve over mixed greens, grain salads, grilled fish, or roasted vegetables.
# Expert Tips:
01 -
- The three-citrus blend creates layers of bright flavor that store-bought dressings can never match
- It takes literally ten minutes and keeps in your fridge for a week of instant salad upgrades
02 -
- The dressing will separate in the fridge—this is completely normal and just means it's made with real ingredients
- Let it come to room temperature for about 10 minutes and give it a vigorous shake before using
03 -
- Room temperature ingredients emulsify more easily than cold ones straight from the fridge
- Invest in a good whisk—it makes all the difference in achieving that silky, restaurant-quality consistency