Vibrant Citrus Salad Dressings (Print version)

Fresh citrus blends add zesty brightness to salads, vegetables, and seafood dishes with ease.

# What you'll need:

→ Classic Lemon Vinaigrette

01 - 1/4 cup fresh lemon juice
02 - 1/2 cup extra-virgin olive oil
03 - 1 teaspoon Dijon mustard
04 - 1 garlic clove, minced
05 - 1/2 teaspoon honey or maple syrup
06 - Salt and freshly ground black pepper, to taste

→ Orange-Ginger Dressing

07 - 1/4 cup fresh orange juice
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon freshly grated ginger
10 - 1 teaspoon soy sauce (use tamari for gluten-free)
11 - 1/3 cup grapeseed or light olive oil
12 - 1 teaspoon honey
13 - Pinch of salt

→ Grapefruit-Herb Dressing

14 - 1/4 cup fresh grapefruit juice
15 - 2 tablespoons white wine vinegar
16 - 1 teaspoon finely chopped fresh tarragon or basil
17 - 1/2 teaspoon grated grapefruit zest
18 - 1/3 cup olive oil
19 - Salt and pepper, to taste

# How to make it:

01 - For each dressing, combine all ingredients in a bowl or jar with a tight-fitting lid.
02 - Whisk or shake vigorously until the mixture is emulsified and smooth.
03 - Taste and adjust seasoning as desired.
04 - Use immediately or refrigerate for up to 1 week. Shake well before use.

# Expert suggestions:

01 -
  • You can make three completely different dressings in the time it takes to open a bottle and read the ingredients list.
  • Fresh citrus juice brings a clean sharpness that wakes up even the saddest bag of mixed greens.
  • Each one stores beautifully in the fridge and tastes better than anything premade.
02 -
  • Always shake or whisk the dressing right before using it, even emulsified vinaigrettes separate after sitting and you want every bite to taste balanced.
  • If your dressing tastes too sharp, add another half teaspoon of honey or a tablespoon of water to soften the acidity without diluting the flavor too much.
03 -
  • Use a jar with a tight lid instead of a bowl, shaking is faster and easier than whisking and you can store it in the same container.
  • Taste the dressing on the actual food you are serving it with, it should brighten the dish without overpowering it.

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