Description
This citrus vinaigrette couldn’t be easier to make! Made with fresh orange juice, orange zest, shallots, and EVOO, it is wonderfully bright and tangy with a hint of sweetness.
Ingredients
- 1 orange (1 teaspoon zest and 3 tablespoons orange juice). See notes for other citrus.
- 1 1/2 tablespoons vinegar – apple cider vinegar, white wine vinegar, red wine vinegar, champagne vinegar or sherry vinegar. White vinegar will be too acidic.
- 3 tablespoons extra virgin olive oil
- 1 tablespoon shallot, finely minced or sub 1 fat garlic clove
- 1/2 –2 teaspoons sugar, honey, agave or maple syrup
- 1/3 teaspoon salt
- 1/2 teaspoon fresh black pepper
Instructions
- Zest the orange and place it in a small bowl or jar along with the orange juice, vinegar, shallot and sweetener of choice. While whisking, drizzle the in the olive oil.
- Add salt and pepper and whisk well.
- Taste and adjust sweetener to taste.
Notes
Citrus: Experiment with other citrus fruit, such as lemon, Meyer lemon, grapefruit, mandarines, tangerines, or blood oranges, or a mix. Keep in mind, each have different levels of acidity. You can increase the sweetener to taste, or decrease the vinegar. You can also add more olive oil to counterbalance too much acidity.
Store in an airtight container or sealed jar in the refrigerator for up to 7 days.
Sweetener is optional. Add to taste.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 102
- Sugar: 1.9 g
- Sodium: 194.6 mg
- Fat: 10.5 g
- Saturated Fat: 1.5 g
- Carbohydrates: 2.6 g
- Fiber: 0.2 g
- Protein: 0.2 g
- Cholesterol: 0 mg