Why You’ll Love Citrus Vinaigrette

This citrus vinaigrette recipe has been a classic in our vegetarian restaurant since the late ’90s, and it’s no wonder why! It pairs beautifully with many salads featured throughout our blog, and I often find myself making it at home too. This vinaigrette brings sunshine to gloomy days and lifts everyone’s spirits, adding that perfect zest to your meals.

Citrus Vinaigrette Ingredients

• A fresh orange: Look for a juicy navel or cava cava orange, as you’ll need both the juice and zest!
• Vinegar: A light and fruity vinegar works best—apple cider or white wine vinegar are great choices. Red wine or champagne vinegar can also add a nice touch. Avoid using straight white vinegar as it’s too harsh for this dressing.
• Extra virgin olive oil: The star of the show! This adds richness that we prefer over canola or vegetable oil.
• Shallot: Finely minced shallot adds a sweet note, though you can swap in a small clove of minced garlic if desired.
• Optional sweetener: You can add a bit of sugar, honey, agave, or maple syrup according to your taste.
• Salt and freshly ground black pepper: Just a pinch to bring all the flavors together.

Variations

• Experiment with different citrus fruits: Try grapefruit, blood oranges, mandarins, tangerines, or even lemons. Just remember to adjust the sweetness to balance the acidity.
• Fresh herbs are a fantastic addition: Chopped cilantro, basil, or parsley can elevate the flavor.
• Garlic swap: Use garlic instead of shallots for a bolder punch.
• For a creamier texture: Blend in a teaspoon of Dijon mustard for that extra richness.
• Make it a lemon vinaigrette: Simply substitute lemon zest and juice for the orange zest and juice, adjusting the ingredients to taste.

How to Make Citrus Vinaigrette

1. Zest the orange and place the zest in a small bowl. Juice the orange and measure out 3 tablespoons of juice. Add this to the bowl along with finely minced shallot, vinegar, and sweetener of your choice.
2. While whisking the mixture, gradually drizzle in the olive oil until it’s well combined and emulsified.
3. Season with salt and pepper to taste, and feel free to adjust the sweetness based on your preference.

Storing Citrus Vinaigrette

Store your homemade vinaigrette in a salad dressing bottle or a mason jar. It lasts for about a week in the refrigerator. When you’re ready to enjoy it again, let it come to room temperature and give it a good shake to mix the ingredients.

Serving Suggestions

This bright and zesty vinaigrette pairs wonderfully with a variety of salads—especially green salads featuring fruits like our Fennel Orange Salad, Apple Cheddar Salad, and Grapefruit Fennel and Avocado Salad. It also makes a refreshing drizzle over grilled chicken, fish, or scallops. Additionally, consider using it as a marinade for an extra burst of flavor!

FAQs

Can I use other types of oils in this vinaigrette?

While extra virgin olive oil is preferred for its flavor, you can experiment with other oils like avocado oil. Just keep in mind that they may slightly alter the taste.

How long can I store citrus vinaigrette?

You can store it in a sealed jar in the refrigerator for up to one week. Just remember to shake it well before using!

Is this vinaigrette suitable for salads other than greens?

Absolutely! This vinaigrette is fragrant and flavorful, making it an excellent choice for grain salads, roasted vegetables, or even as a marinade for meats.

What can I substitute if I don’t have oranges?

You can try using lemons, limes, or even grapefruit instead. Just be sure to adjust the sugar or sweetener to cater to the fruit’s acidity.

Can I make this dressing in advance for an event?

Definitely! This vinaigrette can be made a day or two in advance, allowing the flavors to meld beautifully. Just store it properly in the fridge!