Clementine Vinaigrette

2015-11-17 18.08.25RECIPE #120, DAY #142

ORIGINAL RECIPE: “Orange Vinaigrette” from Deborah Madison’s Vegetarian Cooking for Everyone*

TIMING: 5 minutes

DIFFICULTY: Easy

TOOLS: Just a small whisk and a small bowl or some sort of vinaigrette mixer/emulsifier

COOK TYPE: None

HEALTH: This is healthy. And use it to dress some fresh greens and perhaps some other veggies and you will be A-OK.

EXPERIENCE: I had fresh salad greens from the farm and little else to fancy it up. I also was in the mood to make a dressing instead of pulling some old bottled stuff out from the fridge. With just a little “Pistachio Dust” (which I made up by grinding roasted, salted pistachios), this made a nice, simple salad to accompany our dinner.

NOTES: Obviously, you could make this with oranges instead of clementines, or blood oranges or tangerines. But we almost always have clementines on hand, so that’s what we went with.

***

  1. In a small bowl, stir together the zest of 1 clementine, 1/4 cup clementine juice, and 2 teaspoons white wine vinegar. Let sit until you are ready for your dressing.
  2. Whisk in 3 tablespoons safflower oil and 1 tablespoon olive oil, until emulsified. Taste for salt and pepper.

***

Serve over salad greens with fennel and crushed pistachios. Of course, there are a thousand other ways to use this dressing.

*Recipe changed from the original.

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