5 minutes
A vibrant and fresh vinaigrette made with the zest and juice of orange, lemon, and lime, balanced with honey and vinegar.
1. Zest the Citrus Fruits
First, zest the orange, lemon, and lime using a rasp-style grater. The zest adds an intense citrus flavor that is crucial to the vinaigrette. Collect the bright, colorful citrus zest in a bowl.
2. Juice the Citrus Fruits
Next, halve the zested fruits and squeeze out the juice into a bowl. You should aim to collect about ⅔ cup juice in total. Make sure there are no seeds in the juice, as they can disrupt the smoothness of your vinaigrette.
3. Combine Juice, Honey, and Vinegar
Now, whisk the honey and vinegar into the citrus juice. Add a teaspoon of kosher salt and several twists of freshly ground black pepper. The combination of honey and vinegar balances the sweetness and acidity, creating a vibrant flavor. Taste the mixture and adjust the seasoning if necessary.
4. Emulsify with Olive Oil
Slowly whisk in the extra-virgin olive oil. This step is essential as it creates an emulsion, thickening the vinaigrette and making it creamy. Pour the olive oil in a steady stream while whisking continuously until the mixture is well combined.
5. Store and Refresh
Once your vinaigrette is ready, store it in the refrigerator. It will keep for up to 2 weeks. Before using, wake it up with a dash of fresh citrus juice and a pinch of salt to refresh the flavors.
Use the freshest, in-season blood oranges, lemons, and any other citrus you choose. Look for fruits that feel heavy for their size—a sign they're juicy.
Use good quality sea salt or kosher salt, and don’t forget a few cracks of fresh black pepper to enhance all the other flavors.
Adjust the sweetness with a touch of honey or maple syrup if oranges are tart, or add more lemon juice or vinegar if they're very sweet.
Slowly drizzle in your oil while whisking vigorously, or use a blender to integrate oil and citrus juice fully. Mustard or egg yolk can aid emulsification.
Pair with bitter greens or reinforce the citrus theme with segments of blood orange in the salad.
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