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

(2) Total: 10 mins

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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

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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