Use winters bountiful supply of sunny citrus to make this wonderfully zingy citrus vinaigrette perfect for green salads or fennel salads.
The name citrus came from the Greek word for cedar (kedros), more than likely because the smell of citrus leaves and fruit is quite similar to that of cedar.
Citrus is renowned for its high vitamin C content with just one medium orange a day giving you all that you need daily.
What makes citrus, citrus?
Citrus fruits have stippled rinds that are peeled to uncover a pith covered pulp that is tart and juicy which is either eaten or squeezed to make juice or grated for zest.
Citrus, while available all year round, are at their peak during the cooler months, perfect for fighting off winter colds.
What can I use citrus vinaigrette on
A wonderful vinaigrette for any green salad particularly with fruit such as pear, orange, strawberries or even dried cranberries. Add some crunchy nuts like almonds, walnuts or pecans and some cheese such as feta, blue cheese or smoked cheddar and you have a tasty but easy salad on your table in minutes.
Also, wonderful with...
- Avocado salads
- Fennel salads
- Kale salads
- Cabbage salads
How long can I store citrus vinaigrette for
This dressing keeps well for 4-5 days stored in a glass sealed jar in your fridge.
We have used it on OUR...
- Shaved Fennel Mandarin Salad
- Goat Cheese Arugula Salad with Orange & Thyme
- A container with a tight fitting lid such as a glass jar.
- ⅓ cup olive oil extra virgin
- ½ tablespoon lemon zest approximately the zest from 1 lemon
- ½ tablespoon lime zest approximately the zest from 1 lime
- ½ tablespoon orange zest approximately the zest from 1 orange
- ½ tablespoon mandarin zest approximately the zest from 1 mandarin
- 2 tbsps lemon juice
- 2 tbsps lime juice
- ½ tablespoon orange juice
- ½ tablespoon mandarin juice
- Take a container that has a tight-fitting lid – glass jars are perfect for this.
- Put all the dressing ingredients into the container, season with sea salt and cracked black pepper, cover it and shake until emulsified.
- Taste and adjust seasonings according to your taste.
- This recipe makes a approximately one cup of dressing enough for two salads that serve four, the nutritional information has been calculated per serving.