RECIPE #120, DAY #142
ORIGINAL RECIPE: “Orange Vinaigrette” from Deborah Madison’s Vegetarian Cooking for Everyone*
TIMING: 5 minutes
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.
- 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.
- 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.