I love making Citrus Vinaigrette; it adds such a bright and refreshing flavor to my salads. The combination of zesty lemon and tangy orange juice creates a perfect balance that dances on the palate.

Citrus vinaigrette recipe

Citrus vinaigrette is a vibrant dressing that tantalizes taste buds with its harmonious blend of zesty citrus fruits, smooth oils, and tangy vinegar. The primary flavors come from fresh citrus juices, which provide a balance of acidity and sweetness.

This is how to make the citrus vinaigrette:

Citrus Vinaigrette

A bright and zesty dressing that elevates any salad with its refreshing flavors. Made with freshly squeezed orange and lemon juice, it strikes the perfect balance between tangy and sweet. The addition of olive oil creates a smooth texture.

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Prep Time 5

Course Condiment

Cuisine American

Servings 4

Calories 120 kcal

Ingredients

1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1 tablespoon honey or maple syrup for a vegan option
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon chopped fresh herbs, such as parsley or basil, Optional

Instructions

In a small bowl, whisk together the orange juice, lemon juice, honey, and Dijon mustard until well combined.
Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
Season with salt and pepper to taste.
If desired, stir in the chopped fresh herbs for added flavor.
Serve immediately or store in the refrigerator for up to one week. Shake well before using.

Notes

Homemade citrus vinaigrette typically lasts about 1 to 2 weeks when stored properly in the refrigerator.

Keyword citrus vinaigrette, healthy salad dressing, homemade condiment, homemade salad dressing, vegan dressing

Based on this basic recipe, you can customize your own version:

1. Adjusting Acidity Levels

Acidity determines the brightness of your vinaigrette. To fine-tune the acidity, follow these guidelines:

Start with a 1:3 ratio of acid to oil
Taste and adjust by adding more acid or oil in small increments
Consider the natural acidity of your chosen citrus fruit

2. Use different citrus fruits

Lime juice offers a more tropical twist to your culinary repertoire.
Grapefruit juice presents a unique balance of bitter and sweet notes.

3. Creating Creamy Citrus Vinaigrettes

Creaminess adds a luxurious texture to citrus vinaigrettes. To achieve this, incorporate ingredients like:

Greek yogurt
Avocado
Tahini
Soft tofu for vegan options

These additions not only enhance texture but also contribute to the nutritional profile of the dressing.

Fresh herbs provide vibrant flavors and aromas to citrus vinaigrettes while dried herbs offer convenience and intensity. Here’s how I use each:

Fresh Herbs	Dried Herbs
Add at the end of preparation	Incorporate during oil infusion
Use 3 times the amount of dried	Use 1/3 the amount of fresh
Best for delicate flavors	Ideal for robust flavors
Shorter shelf life	Extended shelf life

4. Incorporating Fresh vs. Dried Herbs

Herb infusion elevates the complexity of citrus vinaigrettes. My favorite combinations include:

Lemon-thyme
Orange-basil
Lime-cilantro
Grapefruit-rosemary

To infuse, gently heat the oil with fresh herbs before combining it with the citrus juice and other ingredients.

How to use

1. Salad Pairings

Pairing requires consideration of flavor profiles and textures. Here are some of my favorite combinations:

Arugula shaved Parmesan and pine nuts
Mixed greens avocado and grilled shrimp
Spinach goat cheese and candied pecans
Endive fennel and smoked salmon

2. As a Marinade

Citrus vinaigrettes serve as excellent marinades for various proteins. The acid in the dressing helps to tenderize meat while imparting flavor. To use as a marinade, simply coat the protein in the vinaigrette and refrigerate for 30 minutes to 2 hours before cooking.