Whole Citrus Vinaigrette

Pair this vinaigrette recipe with Michael Chiarello's wonderfully satisfying salad.

Adapted from The Tra Vigne Cookbook by Michael Chiarello with Penelope Wisner from Reader's Digest | August 2009
Whole Citrus VinaigretteSusan Marie Anderson/Foodpix /© 2009 Jupiterimages CorporationWhole Citrus Vinaigrette

Ingredients

  • 3 lemons
  • 2 small oranges
  • 1 shallot
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 cups pure olive oil

    How to make it 


  • 1

    Cut off and discard stem ends of 2 lemons and 1 orange. Cut into quarters, cut out core, and deseed. Place in blender.

  • 2

    Squeeze juice from remaining lemon and orange; add to blender with shallot, salt, and pepper.

  • 3

    Pulse, then blend, fruit until as smooth as possible.

  • 4

    With machine running, add olive oil in a thin, steady stream. Vinaigrette will be thick like mayonnaise; if too thick, with machine still on, thin with a little hot water. Taste for seasoning.

  • 5

    Cover and refrigerate for up to 3 days. If vinaigrette separates, return it to blender and blend until smooth again. Makes about 3 cups.

See also: Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast

Adapted from The Tra Vigne Cookbook by Michael Chiarello with Penelope Wisner (Chronicle Books)

More Recipes
Charred Tomato Bisque
Pasta with Olive Oil, Garlic and Zucchini
Microwaved Honey Eggplant
Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast
Plus: 10 Delicious Vegetarian Recipes