Citrus Vinaigrette (Printable Version)
A bright, zesty dressing combining orange, lemon, and lime juices with olive oil for fresh citrus flair on salads and vegetables.
# 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
# Method:
01 - In a medium bowl, whisk together the citrus juices, white wine vinegar, honey or maple syrup, minced garlic, Dijon mustard, kosher salt, black pepper, and citrus zest until well blended.
02 - Slowly drizzle the olive oil into the bowl while whisking continuously to create a stable emulsion. Continue whisking until the vinaigrette thickens slightly and all oil is incorporated.
03 - Taste the finished vinaigrette and adjust salt or pepper as needed. Add additional honey or citrus juice if desired to balance acidity.
04 - Transfer to a clean glass jar with tight-fitting lid. Use immediately or refrigerate for up to 1 week. Shake vigorously before each use to recombine.
# Chef's Tips:
01 -
- The bright citrus combo makes even simple greens taste restaurant-quality
- Keeps for a week so you can meal prep like a pro
- Totally customizable based on what citrus you have on hand
02 -
- The oil really does need to be drizzled slowly, or you'll end up with a separated mess every time
- Room temperature ingredients emulsify way better than cold ones straight from the fridge
- This dressing tastes way better after sitting for at least an hour, so make it ahead
03 -
- Invest in a microplane zester, it makes all the difference for fresh citrus
- Taste your citrus first, some lemons are way more acidic than others