Blood Orange Vinaigrette

This is one of those recipes that was born out of necessity and random refrigerator contents. One night Trey and I were making dinner at home. I had some tuna steaks we planned to season and sear. This is one of Trey’s specialities, as I just love how he does it. I also had bought some kale for a salad but failed to really plan out a dressing. Oops. I rummaged around in my refrigerator, hoping to find something to turn into a dressing. I had bought a few blood oranges, as I like to add a big slice of orange to Blue Moon. I thought a blood orange vinaigrette sounded interesting.

I’ve made all sorts of vinaigrette’s before, but I still like looking through books or clicking around the Internet to see what kind of ratios other cooks use in their recipes. But in the end, I typically end up changing things based on my own personal tastes. 

We ended up really enjoying this dressing! It’s light, bright, and feels super fresh. It’s an excellent summer-time-feeling dressing. Some of it seeped over onto my tuna as I munched down the kale salad. And I must say, I really liked this on fish as well. Bonus!

Blood Orange Vinaigrette, makes one heaping cup.
Adapted from Emeril Lagasse’s Blood Orange Vinaigrette

1/2 cup blood orange juice (about one orange)
1 teaspoon Dijon mustard
2 teaspoons honey
1 tablespoon red wine vinegar
1/2 cup olive oil
2-3 cloves garlic, minced
salt + pepper to taste.

Mince the garlic; set aside.

In a small bowl combine the juice, mustard, honey, vinegar, olive oil, and minced garlic. Give this a good stir. Taste; add salt and pepper to your liking. This dressing is best if you can let it sit for at least thirty minutes, to let the flavors mingle. It would be ideal to make this in the morning, store in an airtight container in the refrigerator, and serve for lunch or dinner that night. 

If you like a little more texture, you could add some poppy seeds, sort of like this Strawberry Balsamic Vinaigrette. Enjoy! xo. Emma

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Ingredients

1x2x3x

• ▢ ½ cup blood orange juice (about one orange)
• ▢ 1 teaspoon Dijon mustard
• ▢ 2 teaspoons honey
• ▢ 1 tablespoon red wine vinegar
• ▢ ½ cup olive oil
• ▢ 2-3 cloves garlic (minced)
• ▢ salt + pepper to taste.

Instructions

• Mince the garlic; set aside. In a small bowl combine the juice, mustard, honey, vinegar, olive oil, and minced garlic. Give this a good stir. Taste; add salt and pepper to your liking. This dressing is best if you can let it sit for at least thirty minutes, to let the flavors mingle.

Notes

It would be ideal to make this in the morning, store in an airtight container in the refrigerator, and serve for lunch or dinner that night.

Credits // Author and Photography by: Emma Chapman. Photos edited using Color Pop from the Signature Collection.