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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)

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