Blood Orange Vinaigrette Recipe
By
Aida Mollenkamp
Difficulty: Easy |
Total Time:
Under 5 mins
|
Active Time:
|
Makes:
1 1/2 cups
This delicate vinaigrette shines when tossed with fresh salad greens or used to dress seared scallops or baked halibut. To see what we mean, try it on a simple salad of mâche and toasted, slivered almonds.
This recipe was featured as part of our Cooking with Winter Ingredients story.
INGREDIENTS
- 3/4 cup freshly squeezed blood orange juice (from 3 medium oranges)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced shallot
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup vegetable oil
INSTRUCTIONS
- Whisk together blood orange juice, lemon juice, shallot, salt, and pepper in a nonreactive bowl.
- Whisking continuously, add oil in a thin stream until thoroughly blended. Season with more salt and freshly ground black pepper as needed.
