Whole Citrus Vinaigrette

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

Whole Citrus Vinaigrette
Whole Citrus Vinaigrette

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

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

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Cut off and discard stem ends of 2 lemons and 1 orange. Cut into quarters, cut out core, and deseed. Place in blender.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Squeeze juice from remaining lemon and orange; add to blender with shallot, salt, and pepper.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Pulse, then blend, fruit until as smooth as possible.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Cover and refrigerate for up to 3 days. If vinaigrette separates, return it to blender and blend until smooth again. Makes about 3 cups.[/step-item][/step-list-wrapper]

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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Originally Published in Reader's Digest