Citrus Vinaigrette (Print View)
A fresh blend of citrus juices creates this versatile dressing for salads, vegetables, and seafood.
# What You'll Need:
→ Citrus Juices
01 - 3 tablespoons fresh orange juice
02 - 2 tablespoons fresh lemon juice
03 - 1 tablespoon fresh lime juice
→ Other Liquids
04 - 1 teaspoon white wine vinegar
05 - 1 teaspoon honey or maple syrup
06 - 1/2 cup extra-virgin olive oil
→ Seasonings
07 - 1 small garlic clove, finely minced
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - Zest of 1 lemon or orange
# How to Make:
01 - In a medium bowl, whisk together citrus juices, vinegar, honey or maple syrup, minced garlic, Dijon mustard, salt, pepper, and citrus zest until well blended.
02 - Slowly drizzle olive oil into the bowl while whisking continuously to create a smooth emulsion. Continue whisking until mixture thickens slightly and oil is fully incorporated.
03 - Taste the vinaigrette and adjust salt or pepper as needed to balance flavors.
04 - Use immediately on salads, roasted vegetables, or seafood. For storage, transfer to a sealed jar and refrigerate up to 1 week. Shake well before each use.
# Expert Suggestions:
01 -
- It transforms even the most basic salad into something restaurant-worthy with almost zero effort
- The homemade version tastes infinitely brighter than anything you can buy at the store
02 -
- The dressing will separate in the refrigerator, but a good shake brings it right back together
- Fresh citrus juice makes such a difference that I never bother with bottled anymore
03 -
- Room temperature ingredients emulsify more easily than cold ones straight from the fridge
- Aim for pouring consistency when whisking in the oil, going slower as you get closer to the end