Recipe
Citrus Vinaigrette
I love the brightness of a citrus vinaigrette. This one is great on summer salads, citrus and beet salads, or over a blackened shrimp salad. Use the citrus you have in any combination.
The basic formula for a vinaigrette is three parts oil to one part acid (which can be either vinegar or citrus), and salt and pepper. To that, you can add any number of things. Leave out the garlic and add some chives. Swap out the thyme for chopped mint and parsley.
Makes about 1 ½ cups
Some like oregano in their vinaigrette. I’m a fan of thyme.
Ingredients
1 t fresh thyme
2 T fresh orange juice
2-3 cloves garlic minced or pressed
2 T fresh lime juice or Champagne or white wine vinegar
Zest of ½ lemon
1 cup extra-virgin olive oil
2 T fresh lemon juice
Salt and pepper to taste
Instructions
Put all the ingredients into a small blender cup and blend until emulsified.
Or whisk together everything except the olive oil in a small bowl. Then add the oil in a slow stream, whisking constantly until emulsified.
Citrus Vinaigrette
Ingredients
- 1 t fresh thyme
- 2-3 cloves garlic minced or pressed
- Zest of ½ lemon
- 2 T fresh lemon juice
- 2 T fresh orange juice
- 2 T fresh lime juice or Champagne or white wine vinegar
- 1 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Put all the ingredients into a small blender cup and blend until emulsified.
- Or whisk together everything except the olive oil in a small bowl. Then add the oil in a slow stream, whisking constantly until emulsified.