Orange Vinaigrette Citrus Blend

Bright orange vinaigrette has fast become my go to dressing for fresh salads roasted veggies and even grain bowls when I want a pop of flavor that feels both refreshing and a little special Sweet citrus mixes with zingy vinegar and mellow olive oil to create a balanced dressing that tastes like sunshine in every bite

I tried this first on a whim with the last orange in my fruit bowl and ended up making double batches ever since Now it is the favorite dressing at every family dinner and always requested for packed lunches

Ingredients

• Vinegar: Choose a high quality white wine apple cider or champagne vinegar for clean acidity and complexity
• Fresh orange zest and juice: Use a ripe orange for the brightest citrus flavor Firm unblemished skins work best for zest
• Honey: Adds a touch of natural sweetness Use local honey for deeper flavor
• Dijon mustard: Brings gentle heat and helps emulsify the dressing Choose one with a smooth texture and clean ingredient list
• Extra virgin olive oil: Pick a freshly opened bottle with grassy notes for richer layers
• Minced shallot: Offers a little mild bite Use firm shallots without soft spots
• Sea salt: Use flaky sea salt for best flavor
• Freshly cracked black pepper: Grinds just before mixing for the most vibrant kick

Instructions

Prepare the citrus:

Wash and dry your orange then use a fine grater to gently remove only the bright zest layer careful not to include the bitter white pith Juice the orange over a fine mesh strainer to catch seeds measuring out for best accuracy

Combine ingredients:

In a small mixing bowl add the vinegar orange zest and juice honey Dijon mustard extra virgin olive oil minced shallot sea salt and black pepper

Emulsify:

Take a sturdy whisk and blend the mixture for about a minute until it looks thickened and very smooth The dressing should almost look creamy and fully blended

Taste and season:

Dip in a clean spoon and taste for balance A good orange vinaigrette should taste lively and rounded If you crave more tang or sweetness adjust with a few extra drops of vinegar or honey to your liking

Store:

Transfer the vinaigrette to a glass jar with a tight fitting lid Store in the refrigerator for up to one week Shake vigorously before each use as natural separation is normal

I adore the way fresh orange zest completely transforms simple salads As a child I watched my grandmother zest citrus by hand for every vinaigrette so now every time I catch that pop of orange aroma I feel like she is right there cooking with me

Storage Tips

Always opt for a glass jar with a tight lid when storing vinaigrette The bright citrus flavor stays freshest this way and odors from the fridge will not creep in If using straight from the fridge let it come back to room temperature for the best pour and blend

Ingredient Substitutions

If you do not have fresh oranges bottled orange juice can work in a pinch but squeeze your own whenever possible Lemon zest or juice is an easy swap for a more tart option Maple syrup can be used in place of honey and sweet yellow mustard can sub in for Dijon for a milder bite

Serving Suggestions

This orange vinaigrette shines over peppery greens like arugula Massaged kale or shredded cabbage also soak up all that flavor Drizzle over roasted beets or carrots or use as a finishing touch for grilled chicken or salmon

Cultural and Historical Notes

Citrus based vinaigrettes have their roots in Mediterranean and Middle Eastern cuisines where fresh fruit often takes the place of heavier cream dressings French vinaigrettes in particular prize the brightness of citrus with mustard for depth

Seasonal Adaptations

In summer try swapping orange for blood orange or tangerine for a fancier twist Winter brings the richest oranges so stock up when the fruit is at its peak Add a pinch of warming spice like ground coriander in the colder months for extra depth

Success Stories

Friends ask for the recipe every time this dressing hits the table My kids have even been known to dip fresh bread in the jar before dinner just to get the last drop

Freezer Meal Conversion

This vinaigrette does not freeze well due to the fresh citrus and olive oil but you can make small batches often for best quality

A zesty homemade vinaigrette elevates any meal Try this bright citrus dressing next time your everyday salad needs new life

Recipe FAQs

→ Can I use bottled orange juice instead of fresh?

Freshly squeezed juice offers the best flavor and brightness. Bottled juice can be used, but the vinaigrette may lose some zestiness.

→ What does Dijon mustard add?

Dijon mustard offers depth and helps emulsify the dressing, creating a smooth, cohesive texture.

→ Can I substitute the vinegar type?

Yes, you can try apple cider, champagne, or rice vinegar to adjust acidity and flavor to your preference.

→ How should I store this vinaigrette?

Keep the vinaigrette in a sealed container in the refrigerator. Always shake or stir before each use.

→ Is olive oil necessary?

Extra-virgin olive oil complements the citrus flavors, but you can swap in a mild oil if preferred.

→ What can I serve with this vinaigrette?

This blend pairs wonderfully with mixed greens, grilled vegetables, or even as a marinade for proteins.