Ingredients
Equipment
Method
Instructions
- Zest the orange to measure 1 teaspoon of orange zest, then juice 1/2 orange and set the juice aside.
- In a medium bowl combine 1 teaspoon orange zest, the juice of 1/2 orange, 1 teaspoon finely grated fresh ginger, 2 tablespoons seasoned rice vinegar, 1 teaspoon honey, and 1/8 teaspoon sea salt. Whisk briefly to mix.
- While whisking continuously, slowly drizzle in 1/4 cup light vegetable oil until the dressing is fully blended and slightly thickened (about 30–60 seconds). Alternatively, put all ingredients in a jar, add the oil, close the lid tightly and shake vigorously until emulsified.
- Taste and adjust seasoning if desired (add a little more salt if needed). Use immediately or refrigerate.
Notes
Notes
You can choose different citrus to use in the dressing.
Store vinaigrettes in a jar or other container with a tight lid so that it's easy to shake it up again when you need it.
Generally speaking, any oils labeled "vegetable oil" or "salad oil" are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola, or soybean oil.
Ideally, you'd prepare the vinaigrette in advance and then let it sit for anywhere from 1 to 3 hours. Just don't refrigerate it during this time!
You can choose different citrus to use in the dressing.
Store vinaigrettes in a jar or other container with a tight lid so that it's easy to shake it up again when you need it.
Generally speaking, any oils labeled "vegetable oil" or "salad oil" are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola, or soybean oil.
Ideally, you'd prepare the vinaigrette in advance and then let it sit for anywhere from 1 to 3 hours. Just don't refrigerate it during this time!