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
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.
Credits // Author and Photography by: Emma Chapman. Photos edited using Color Pop from the Signature Collection.
29 Comments
It looks so yummy!!
mm mm mm i bet blood orange, creamy avocado + crisp lettuce would be a sweet symphony to my taste buds!
xx
I have never made my own dressing. This sounds yummy!
♥ Naomi Starry Eyes + Coffee Cups
Awesome. Thanks for sharing.
Reading this blog on my lunch break and this really makes me wish that my soup was a salad!
suddenly i’m having a mad craving for a giant bowl of butter lettuce salad. this vinaigrette sounds real good.
I do love a good vinaigrette! I’ve only on very rare occasions had blood orange. Not for any aversion– they just never seem to be around. Maybe I should treat myself!
http://cuddlyasacactus.wordpress.com/
Sounds super delicious, I’m a massive fan of blood oranges so I’ll need to give this a try
wow– this sounds great!
xxoo,
nikki
http://www.dreaminneon.blogspot.com
This looks delicious, definitely trying this over salad AND tuna steak 🙂 thanks for sharing!
Ohhh my word. I have been ALL about salads lately so I can’t wait to try this. Delicious!
I’m not a big fan of lettuce and all, but when paired with the right vinaigrette and some gomashio, I can eat it all ! 🙂
oh yum! i’ve only had a blood orange once in my life, and it was tasty! the salad ingredients look nicely paired with the salad – a perfect summer salad!
Ohhh! excelent recipe! I´ll share on http://www.facebook.com/olivamdq with your credits! 🙂
xo
My mouth just watered! This looks so good! Please come by my blog soon! I think you’ll really like my last post;)!
http://instantmilk.blogspot.com/2014/05/cinco-de-mayo.html
xx
I’m a big fan of blood oranges! definitely going to try this one.
http://sincerelylara.com
Yum! I love blood oranges AND a good vinaigrette! Perfect!
xoxo
Taylor
Honestly, some of my best recipe creations have been born out of necessity and refrigerator contents! It forces you to be creative. I love your love for blood oranges!
mmmm, making me SO hungry! looks delicious! heartofchic.com
Mmmmhhh.. What a delight! This is gorgeous! A perfect Spring salad. And avocado + citrus make such a wondrous marriage 🙂
The way you cut your oranges is so pretty 🙂
http://everydayingrace.blogspot.ca/
I always see blood oranges at the store and am so tempted to buy them, but never know what to do with them. Now I Do!!
interesting combo – i like it 🙂
This dressing sounds absolutely delicious and the color is beautiful!
I actually have all of these ingredients on-hand (that never happens!) so I may give this a go tonight. 🙂
http://buildyourbliss.wordpress.com
This looks fresh and amazing. I like that it uses so few and easily around ingredients! We’ve lost our tradewinds here in Hawaii for the moment, so it has turned hot hot hot which always = salad time!
I love orange with salad! Good recipe, thank you for sharing it!
Lory
http://www.lalunadeigolosi.com
That looks amazing! Also, love the pictures!
Looks and sounds freaking delicious! I often use orange juice to marinade chicken, the acid helps break down the muscle in meat and hence more flavor and herbs can penetrate…just like red wine and beef or lamb!
Looks delicious!