Kitchen Wisdom

A collection of commentary, stories, rants, raves, recipies and wise words. Please share your stories, we would love to hear them!

Citrus Vinaigrette

See the previous post for the story, but, this is my take on a fresh citrus vinaigrette.  It is sweet enough to cut the acid of all the citrus juice, but not so sweet that you can’t find the flavors.  Goes great on any summer salad, or as a marinade for chicken and fish.

1/2 c Fresh Orange Juice

1/2 c Fresh Lemon Juice

1/2 c Fresh Lime Juice

1/3 to 1/2 c Fresh chopped cilantro

1 Tbsp Fresh minced garlic

1/3 to 1/2 c Honey* 

1 to 1 1/2 c Vegetable oil**

Salt and Pepper to taste

Combine all ingredients except oil in a blender.  Blend until smooth-ish.  Slowly drizzle the oil into the running blender to emulsify the dressing.  That’s it, easy as pie.  Enjoy :) 

* add honey to taste - enough to sweeten it up and cut the acid but not overwhelm the citrus.  Use less for a marinade, more acid is good for the meat and will give you a more prominent flavor at the end.

** I designed this dressing to be emulsified - truthfully I don’t remember how much oil I used, but about a cup to a cup and a half should do just fine.  Also, for all you olive oil lovers out there - this isn’t the place for it.  The olive-y flavor will overwhelm your dressing.  I would go with a pure vegetable oil, or a 75/25 canola/olive blended oil. 

  1. kitchenwisdom posted this