Two weeks ago, I stumbled upon a recipe for an orange vinaigrette at one of my favorite food blogs, Eggs on Sunday. The idea instantly appealed to me, especially as the author pictured it — drizzled over greens, caramelized walnuts, and fresh strawberries. Heavenly.
I still had the recipe in the back of my mind when I was asked to bring a green salad to a Mexican-themed dinner party. Wanting to put a south-of-the-border spin on whatever I contributed, I decided to use the orange vinaigrette with some modifications. I substituted cilantro for the basil and used apple cider vinegar for its health properties. Then, I tossed it with mixed baby greens, thinly sliced red onions, chunks of avocado, and pieces of fresh oranges. It was wonderful! Since I received a couple of requests for the recipe, I agree to post in on my blog. I wish I could include a photograph, as it was truly a beautiful salad. Unfortunately, I ran out of time in my rush to get out the door on time for the event. I hope to make this again soon, and when I do, I’ll try to snap a pic.
One quick note before you get to the recipe: The oranges I used were very sweet, so if your oranges are more acidic or if you use bottled orange juice, you might want to start with less vinegar and adjust to taste.
Orange Cilantro Vinaigrette
(slightly adapted from a recipe by Amy of Eggs on Sunday, a great food blog)
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons raw, unfiltered apple cider vinegar (e.g., Bragg)
3 tablespoons extra virgin olive oil
1 small shallot, minced
1 tablespoon minced fresh cilantro
1/2 teaspoon Dijon mustard
1 pinch high quality sea salt (e.g., Real Salt or Celtic Sea Salt)
freshly ground black pepper
Using a whisk or stick blender, combine all ingredients. Taste and adjust seasonings.
One batch yields a little over 1/2 cup of dressing.