This dressing makes a big batch that you can use to dress greens anytime and use for main-dish salads like butternut squash w/kale and couscous or farro with roasted carrots that I developed for Edible Bozeman a few years back. Serve with a rotisserie chicken, smoked fish, or cheese for a mom-favorite meal.
Photo by Samantha Lord for Edible Bozeman, Fall 2020
Citrus Vinaigrette
makes 1½ cups; adapted from Joshua McFadden's Six Seasons: A New Way with Vegetables
Ingredients
- 1 orange
- 1 lemon
- 1 lime
- 1½ tablespoons honey or agave nectar
- 1 tablespoon white wine vinegar or apple cider vinegar
- Kosher salt or flake salt like Maldon
- freshly-ground black pepper
- ¾ cup olive oil
Instructions
-
Zest the fruits into a 2-cup glass measuring cup or bowl. Cut the fruits in half and, using a reamer or fork, juice the halves through a strainer into the measuring cup.
-
Whisk in the honey, vinegar, a couple pinches of salt, and a few twists of black pepper then add the olive oil in a slow stream, whisking to emulsify. Store in a jar in the refrigerator for up to 2 weeks.
