Sauces, Dressings, + Dips

Winter Citrus Vinaigrette

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Citrus is at the peak of its season during Winter in California, and when it starts showing up at the farmer’s market I can’t get enough. This Winer Citrus Vinaigrette is one of my favorite ways to make use of all the seasonal citrus. It's bright, juicy, a little shallot-y, a little sweet, and it’s so perfect with any kind of leafy green. I especially love it on little gem lettuce, kale, arugula, or chopped romaine hearts. Make this recipe once on a Sunday and have it ready to go for quick salads all week. It also pairs really nicely with fresh fennel, citrus slices, and avocado for an easy appetizer.

Winter Citrus Vinaigrette

Take advantage of seasonal fresh citrus and make this Winter Citrus Vinaigrette! It's bright, fresh, flavorful, and it comes together quickly.

Prep:
10
min
cook:
0
min
total:
10
min
Print It
Author:

Annie Lucey

Ingredients
  • 2 Teaspoons fresh orange zest, about the zest of one large orange
  • 6 Tablespoons fresh orange juice, about the juice of one large orange
  • 2 Tablespoons diced shallot 1 small shallot
  • Kosher salt
  • 6 Tablespoons extra virgin olive oil
  • Optional: splash of apple cider vinegar or pomegranate molasses for more acidity

‍

Instructions
  • Combine orange zest and juice, diced shallot, and a generous pinch of kosher salt in a medium sized mixing bowl. Whisk to combine, and let sit for 10 minutes to macerate.
  • Gradually whisk in olive oil until combined (aka: emulsified). You can also do this by shaking up all ingredients in a jar with a tight seal, though whisking is my preferred method!
  • Store in an airtight container in the fridge.

‍

Let's riff
  • The Citrus: Orange is my favorite here - my go-tos are Cara Caras and Blood Oranges, but really, any kind of orange will do. Tangerine and grapefruit are also delicious here as well, and you can’t go wrong with any sweeter winter citrus variety.
  • ‍The Shallot: Don’t like shallots? Leave ’em out! Don’t have shallots but have red onion? Use that instead!  I also love swapping garlic grated on a microplane in place of shallot here.The Oil: Extra virgin olive oil is your friend in this recipe – it lends a welcome grassy and fresh note. If you want to switch it up, the toasted walnut oil from La Tourangelle is tasty. Steer clear of more neutral tasting oils, such as avocado oil, canola oil, or grape seed oil, since we do want flavor from the oil here.‍
  • The Optional Add-Ins: Add a splash of apple cider vinegar for more acidity, pomegranate molasses for more brightness and a hint of sweet, or honey for a bit more sweetness.

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I’m Annie

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Deneen Medland
April 17, 2023
Kelle Trouton
April 17, 2023
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
Marcus
YUM! Definitely going to pair this with a nice and funky natty white next time!
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
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