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Blood oranges have striking red-maroon flesh and a sweet floral taste like raspberries. Wouldn’t you love to taste such a striking citrus medley in a dressing?
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If you agree, then find a couple blood oranges to play with, and you will not be disappointed. (Can’t get blood oranges? Use naval oranges instead.)
This dressing is a sheer joy to make.
It starts with the freshly squeezed orange juice, of course. Next, you multiply the citrus flavor with extra lemon or lime juice.
Then comes the honey. Oh yes. Honey. Add more if you like it sweeter.
To this marvelous base of sweet and sour notes, comes good quality olive oil that introduces the pungent, astringent, and bitter tastes.
Finish off with salt and pepper, and you’ve got a balance of all six flavors in an exciting and versatile package.
Enjoy this with:
• Summer green salads featuring stone fruits or berries
• Drizzled on cucumbers or melons
• As a sauce for steamed vegetables
• On a grain bowl with vegetables, avocado, nuts, and/or feta cheese
Recipe for Blood Orange Citrus Vinaigrette
Equipment
- Glass mixing jar with a secure lid (to shake the dressing)
Ingredients
- 1/2 cup blood orange freshly juiced (from whole oranges; sub with navel orange)
- 2 tablespoons lemon or lime freshly juiced (sub with red wine vinegar)
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Wash oranges well, cut into quarters, and use a citrus juicer to juice the whole oranges. You should have about 1/2 a cup of juice. Transfer juice to a glass mixing jar. Juice the lemons and/or limes and add to the jar.
- Add honey, salt, and black pepper, then measure out 1/2 cup olive oil and add it to the jar.
- Place a lid on the jar and shake very well until creamy and emulsified.
