Crafted with care and precision, the Orange-Rosemary Vinaigrette begins with the juiciest oranges, their tangy sweetness lending a refreshing burst of flavor to every bite. Fresh rosemary, plucked straight from the garden, adds a touch of herbal elegance.
Extra virgin olive oil, a staple of Mediterranean cuisine renowned for its rich flavor and health benefits, providing a smooth and velvety texture that coats each leaf of salad or vegetable with luxurious goodness.
A splash of white wine vinegar adds a delicate acidity, balancing the sweetness of the oranges. A whisper of honey lends a gentle sweetness, rounding out the flavors and harmonizing the citrus and herbal elements. Finally, a pinch of salt and a grind of black pepper add depth and dimension, balanced blend of sweet, sour, salty, and savory flavors.
Drizzle it over a crisp green salad for a refreshing appetizer. Or toss it with roasted vegetables for a hearty side dish. Also may use it as a marinade for grilled chicken or seafood to infuse them with its vibrant flavors.
Whether you’re hosting a casual brunch, a festive dinner party, or simply enjoying a quiet meal at home, the Orange-Rosemary Vinaigrette is sure to delight your taste buds and leave you craving more.
So, grab your salad bowl and prepare to embark on a culinary adventure that celebrates the beauty and bounty of nature’s finest ingredients.
Orange-Rosemary Vinaigrette
Equipment
- Small bowl
- Whisk
- Measuring cups and spoons
- Jar with a tight-fitting lid for storage
Ingredients
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon champagne vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup adjust to taste
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Combine Ingredients: In a small bowl, whisk together the orange juice, orange zest, chopped rosemary, vinegar, Dijon mustard, and honey until well blended.
- Emulsify: While whisking continuously, slowly drizzle in the olive oil to form an emulsion. If the dressing separates, simply whisk it vigorously again before serving.
- Season: Taste and adjust the seasoning with salt and freshly ground black pepper. If you prefer a sweeter dressing, you can add a little more honey.
- Store: Transfer the vinaigrette to a jar with a tight-fitting lid. It can be refrigerated and used within one week. Shake well before each use.
Serving Suggestions:
- Drizzle over mixed greens, arugula, or spinach salads.
- Use as a marinade for poultry or seafood before grilling.
- Toss with roasted or grilled vegetables for an extra layer of flavor.