Winter citrus is in season and my husband’s lovely grandmother gifted us with a whole bag of delicious oranges from her tree recently.
In addition to enjoying fresh-squeezed orange juice and eating endless amounts of orange wedges, this citrus vinaigrette has become quite popular at meal time. It’s the perfect complement to leafy green salads and roasted vegetables.
Making the citrus vinaigrette is simple — combine minced shallot, olive oil, fresh squeezed orange juice (I used a combo of navel and Cara Cara oranges), lemon juice, white wine vinegar, salt and pepper. Shake well to combine and you have yourself a delicious dressing.
I like to make a double batch and have it on hand all week long to jazz up veggies!
Last week we had a delicious roasted beets with orange slices dish that we drizzled with citrus vinaigrette and topped with fresh chopped parsley. So simple but tasty!
Makes 1 ½ cups
- 3 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 small shallot, diced
1 cup olive oil
¼ cup white wine vinegar
salt and pepper, to taste
- Place all the ingredients in a jar and shake well to combine.
- Season with salt and pepper as needed.