I decided that the citrus vinaigrette needed its own post. I use it so much during the summer months I’m already on my second batch this season. With all the citrus juice added you need less vinegar than usual to make the vinaigrette. I also added a tiny bit of mustard that helps emulsify the juices and vinegar to the oil and provides just a little kick.
When making any kind of vinaigrette it’s key to use the best olive oil you can get and afford, because it plays a major role in the end-product. When using simple ingredients, they have nowhere to hide so you want to use the best to get the best possible result. It might cost you a little extra but it will be worth it.
To get inspired check how I used the citrus vinaigrette in the Tuna Patties with Fresh Salad and the Endive and Orange Salad. More to come soon it’s a promise. Let us know how you incorporate the citrus vinaigrette in the comments below. Looking forward to see how you get creative with it.
- 1 lemon
- 1 lime
- 1 orange
- ¾ cup olive oil
- 1 tsp salt
- 2 tbsp honey
- 2 tbsp white wine vinegar
- ½ tsp mustard
- Zest and then squeeze the lemon, lime and orange. Make sure to strain to liquid so as not to get pulp in your vinaigrette.
- Whisk olive oil, honey, mustard and white wine vinegar with the citrus mix.
- Add salt to taste.
- Save in a container in the fridge, because this is good for quite a few salads.
- Shake before using.