Blood Orange Vinaigrette

Name: Blood Orange Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 1 2/3 cups
Ingredients: 1/2 teaspoon finely grated blood orange zest; 3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges); 2 tablespoons freshly squeezed lemon juice; 2 tablespoons finely chopped shallots; 2 teaspoons whole-grain mustard; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup vegetable oil

Oranges Dinner Party Vegan Vegetarian Mustard Condiments Vegetable Oil Lemon Juice Shallots Make Ahead Weeknight Dinner Dressings Spring Winter Easy

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Rate

1 2/3 cups Easy

Total: 10 mins

2 Ratings

Ingredients (8)

1/2 teaspoon finely grated blood orange zest
3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped shallots
2 teaspoons whole-grain mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup vegetable oil

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Nutritional Information

Calories526
Fat55.48g
Saturated fat3.63g
Trans fat0.42g
Carbs8.73g
Fiber0.63g
Sugar6.0g
Protein0.8g
Cholesterol
Sodium319.18mg
Nutritional Analysis per serving (3 servings) Powered by

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This vivid, citrusy dressing gets sweetness from blood oranges, tartness from lemon juice, and some zing from shallots and whole-grain mustard. Try it on a simple salad of mâche and toasted, slivered almonds, or drizzle it over roasted beets and segmented blood oranges for a light winter salad.

This recipe was featured as part of our Cooking with Winter Ingredients story.

by CHOW Test Kitchen

Instructions

Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated. Refrigerate in a container with a tightfitting lid for up to 4 days.

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