Orange Vinaigrette is a rich and appetizing dressing to be drizzled on top of various salads for a light citrus zest. Moreover, this amazing salad dressing can be served as a cold sauce or marinade. Orange Vinaigrette pairs well with Grill Salmon Salad. However, make sure to prepare it few hours prior to your salad as it requires ample time to marinate and chill.
Preparation time: 10 to 15 minutes
Marinating: 2 to 3 hours
Yield: 1 ½ cups
Utensils Needed: Steel bowl, knife, refrigerator, whisk, and spoon
- 2 oranges
- 1 tablespoon finely chopped shallots
- 1 teaspoon light brown sugar
- 1 tablespoon seasoned rice vinegar
- 1 cup canola oil
- 1/2 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon orange oil - Boyajian Orange Oil is preferred
It is always better to make your Orange Vinaigrette 2 to 3 hours in advance before you mix the salad’s ingredients. First of all, zest the 2 fresh oranges with the help of a fine side of a box grater or a zester.
Pick a sharp knife and thinly chop the zest. Extract the juice of the oranges into a medium steel bowl.
Add in the zest, one tablespoon of finely chopped shallots and one teaspoon of light brown sugar.
Top the mixture with 1 tablespoon of seasoned rice vinegar and whisk together all the ingredients in the steel bowl until smooth.
Stir in 1 cup of canola oil, and ½ tablespoon of extra-virgin olive oil. Continue stirring until combined thoroughly.
Top the mixture with ¼ teaspoon of salt, ¼ teaspoon of white pepper and ½ teaspoon of orange oil.
Mix them for a few more seconds until they blend well and the salt dissolves completely.
Your Orange Vinaigrette dressing is all set; place it in the refrigerator for 2 to 3 hours until chilled well. Meanwhile, you can make your desired salad.
Once you prepare the salad, remove the Orange Vinaigrette from the refrigerator and just drizzle it over the top, toss lightly and serve.