Blood Orange Vinaigrette

Blood orange vinaigrette (click through for recipe) This is one of those recipes that was born out of necessity and random refrigerator contents. One night Trey and I were making dinner at home. I had some tuna steaks we planned to season and sear. This is one of Trey’s specialities, as I just love how he does it. I also had bought some kale for a salad but failed to really plan out a dressing. Oops. I rummaged around in my refrigerator, hoping to find something to turn into a dressing. I had bought a few blood oranges, as I like to add a big slice of orange to Blue Moon. I thought a blood orange vinaigrette sounded interesting.

Blood orange vinaigrette (click through for recipe) I’ve made all sorts of vinaigrette’s before, but I still like looking through books or clicking around the Internet to see what kind of ratios other cooks use in their recipes. But in the end, I typically end up changing things based on my own personal tastes. 

We ended up really enjoying this dressing! It’s light, bright, and feels super fresh. It’s an excellent summer-time-feeling dressing. Some of it seeped over onto my tuna as I munched down the kale salad. And I must say, I really liked this on fish as well. Bonus!

Blood orangesBlood Orange Vinaigrette, makes one heaping cup.
Adapted from Emeril Lagasse’s Blood Orange Vinaigrette

1/2 cup blood orange juice (about one orange)
1 teaspoon Dijon mustard
2 teaspoons honey
1 tablespoon red wine vinegar
1/2 cup olive oil
2-3 cloves garlic, minced
salt + pepper to taste.

Mince the garlic; set aside.

Blood orange salad dressingIn a small bowl combine the juice, mustard, honey, vinegar, olive oil, and minced garlic. Give this a good stir. Taste; add salt and pepper to your liking. This dressing is best if you can let it sit for at least thirty minutes, to let the flavors mingle. It would be ideal to make this in the morning, store in an airtight container in the refrigerator, and serve for lunch or dinner that night. 

Blood orange vinaigrette (click through for recipe)If you like a little more texture, you could add some poppy seeds, sort of like this Strawberry Balsamic Vinaigrette. Enjoy! xo. Emma

Blood Orange Vinaigrette

Ingredients

  • 1/2 cup blood orange juice about one orange
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 2-3 cloves garlic minced
  • salt + pepper to taste.

Instructions

  1. Mince the garlic; set aside. In a small bowl combine the juice, mustard, honey, vinegar, olive oil, and minced garlic. Give this a good stir. Taste; add salt and pepper to your liking. This dressing is best if you can let it sit for at least thirty minutes, to let the flavors mingle.

Recipe Notes

It would be ideal to make this in the morning, store in an airtight container in the refrigerator, and serve for lunch or dinner that night.

Credits // Author and Photography by: Emma Chapman. Photos edited using Color Pop from the Signature Collection

  • Looks and sounds freaking delicious! I often use orange juice to marinade chicken, the acid helps break down the muscle in meat and hence more flavor and herbs can penetrate…just like red wine and beef or lamb!

  • I love orange with salad! Good recipe, thank you for sharing it!

    Lory
    www.lalunadeigolosi.com

  • This looks fresh and amazing. I like that it uses so few and easily around ingredients! We’ve lost our tradewinds here in Hawaii for the moment, so it has turned hot hot hot which always = salad time!

  • This dressing sounds absolutely delicious and the color is beautiful!
    I actually have all of these ingredients on-hand (that never happens!) so I may give this a go tonight. 🙂

    http://buildyourbliss.wordpress.com

  • The way you cut your oranges is so pretty 🙂

    http://everydayingrace.blogspot.ca/

  • I always see blood oranges at the store and am so tempted to buy them, but never know what to do with them. Now I Do!!

  • Mmmmhhh.. What a delight! This is gorgeous! A perfect Spring salad. And avocado + citrus make such a wondrous marriage 🙂

  • I’m a big fan of blood oranges! definitely going to try this one.

    http://sincerelylara.com

  • My mouth just watered! This looks so good! Please come by my blog soon! I think you’ll really like my last post;)!

    http://instantmilk.blogspot.com/2014/05/cinco-de-mayo.html

    xx

  • Honestly, some of my best recipe creations have been born out of necessity and refrigerator contents! It forces you to be creative. I love your love for blood oranges!

  • Yum! I love blood oranges AND a good vinaigrette! Perfect!

    xoxo
    Taylor

  • Ohhh! excelent recipe! I´ll share on www.facebook.com/olivamdq with your credits! 🙂
    xo

  • I do love a good vinaigrette! I’ve only on very rare occasions had blood orange. Not for any aversion– they just never seem to be around. Maybe I should treat myself!

    http://cuddlyasacactus.wordpress.com/

  • oh yum! i’ve only had a blood orange once in my life, and it was tasty! the salad ingredients look nicely paired with the salad – a perfect summer salad!

  • I’m not a big fan of lettuce and all, but when paired with the right vinaigrette and some gomashio, I can eat it all ! 🙂

  • Ohhh my word. I have been ALL about salads lately so I can’t wait to try this. Delicious!

  • This looks delicious, definitely trying this over salad AND tuna steak 🙂 thanks for sharing!

  • wow– this sounds great!

    xxoo,
    nikki

    www.dreaminneon.blogspot.com

  • Sounds super delicious, I’m a massive fan of blood oranges so I’ll need to give this a try

  • suddenly i’m having a mad craving for a giant bowl of butter lettuce salad. this vinaigrette sounds real good.

  • Reading this blog on my lunch break and this really makes me wish that my soup was a salad!

  • I have never made my own dressing. This sounds yummy!

    ♥ Naomi Starry Eyes + Coffee Cups

  • mm mm mm i bet blood orange, creamy avocado + crisp lettuce would be a sweet symphony to my taste buds!
    xx

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