Blood Orange Vinaigrette
- 1/2 teaspoon finely grated blood orange zest
- 3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped shallots
- 2 teaspoons whole-grain mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup vegetable oil
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Blood orange, zest (1/2 teaspoon)
- Blood orange, freshly squeezed (3/4 cup)
- Shallots (2 tablespoons)
- Condiments
- Mustard, whole-grain (2 teaspoons)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Kosher salt (1 teaspoon)
- Vegetable oil (3/4 cup)
- Drinks
- Lemon juice, freshly squeezed (2 tablespoons)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published January 27, 2013 (3 weeks ago).
45 people saved this recipe.
