Go Back
Print
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

  1. 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.

  2. 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.