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Prep time
10 minutes
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Cook time
5 minutes
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Serves
6
Author Notes
This time of year, this recipe is on heavy rotation in my kitchen. It uses the best and brightest of winter citrus to complement those bitter, leafy chicories that are ubiquitous during the colder months. If you’ve ever found yourself staring, clueless, at a head of radicchio, give this recipe a try. The recipe below calls for blood orange, but any seasonal winter citrus will work. Cara caras or sumos, for instance, would both be fantastic choices. As a base for your salad, the mix-in options here are limitless: toasted pecans, dried cranberries, crumbled blue cheese, leftover steak, etc. I love to use a lidded jar or deli container to mix my vinaigrettes, so I can easily shake to emulsify. —Noah Tanen
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Ingredients
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1/2 cup
olive oil
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1/3 cup
blood orange juice (or other seasonal winter citrus)
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2 tablespoons
champagne vinegar
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2 teaspoons
dijon mustard
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1 tablespoon
honey
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salt and pepper to taste
Directions
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Add the olive oil, blood orange juice, champagne vinegar, dijon mustard, and honey to a 16 oz mason jar. With a spoon, stir lightly a few times to break up the honey and dijon mustard. Close the jar with the lid and shake to emulsify. Once the vinaigrette is homogeneous, season to taste with salt and pepper and use it to lightly dress greens or a winter salad. This dressing pairs especially well with radicchio or endive. Feel free to make in advance and shake to recombine before using.
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