Orange Vinaigrette I

Orange Vinaigrette I Recipe - Delicious and Flavorful Dressing

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Orange Vinaigrette is a tangy and flavorful dressing that adds a burst of citrus to any salad or dish. This recipe combines the sweetness of fresh orange juice with the zing of red onion, lime juice, and ancho chili powder.

History

Orange vinaigrette has been a popular dressing in Mediterranean cuisine for centuries. The combination of citrus and vinegar has long been used to enhance the flavors of salads and other dishes.

Ingredients

1 cup of fresh orange juice
2 tbsp of chopped red onion
2 tbsp of fresh lime juice
1 tsp of dijon mustard
1 tsp of ancho chili powder
1 tbsp of red wine vinegar
0.5 cup of olive oil
salt to taste
freshly ground black pepper to taste

How to prepare

In a saucepan, heat the orange juice over high heat until it reduces to a syrup consistency.
Allow the syrup to cool slightly.
In a blender, combine the orange syrup, onion, lime juice, mustard, chili powder, and vinegar.
Blend the mixture for 30 seconds.
While the blender is running, slowly add the olive oil until the dressing emulsifies.
Season the dressing with salt and pepper to taste.
Transfer the dressing into a squeeze bottle.
The dressing can be prepared up to 1 day in advance and refrigerated.
Before serving, bring the dressing to room temperature.

Variations

Add a pinch of cayenne pepper for a spicy kick.
Substitute lemon juice for lime juice for a different citrus flavor.
Use honey or maple syrup instead of the orange syrup for a sweeter dressing.

Cooking Tips & Tricks

Be sure to reduce the orange juice to a syrup consistency to concentrate the flavor.

- Emulsify the dressing slowly by adding the olive oil in a steady stream while blending.

- Season the dressing with salt and pepper to taste, adjusting as needed.

Serving Suggestions

Drizzle the orange vinaigrette over a mixed green salad with grilled chicken or shrimp. It also pairs well with roasted vegetables or as a marinade for fish.

Cooking Techniques

The key cooking technique for this recipe is reducing the orange juice to a syrup consistency to concentrate the flavor.

Ingredient Substitutions

If you don't have ancho chili powder, you can use regular chili powder or paprika as a substitute.

Make Ahead Tips

The dressing can be prepared up to 1 day in advance and refrigerated. Bring it to room temperature before serving.

Presentation Ideas

Serve the orange vinaigrette in a squeeze bottle for easy drizzling over salads or dishes.

Pairing Recommendations

This dressing pairs well with salads, grilled meats, seafood, and roasted vegetables.

Storage and Reheating Instructions

Store any leftover dressing in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 14g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 1g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Alergens

This recipe contains no common allergens.

Summary

This orange vinaigrette is a light and healthy dressing that is low in calories and saturated fats. It is a good source of Vitamin C and adds a burst of flavor to any dish.

Summary

Orange vinaigrette is a versatile and flavorful dressing that adds a bright citrus flavor to any dish. This recipe is easy to make and can be customized with different spices and ingredients to suit your taste preferences. Enjoy this tangy dressing on salads, grilled meats, or roasted vegetables for a burst of flavor.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Orange Vinaigrette. It was tucked away in an old cookbook that I had inherited from my mother, who had inherited it from her mother before her. The pages were yellowed and frayed, but the handwriting was still clear and elegant. As I read through the ingredients and instructions, I could almost smell the tangy sweetness of the orange zest and the sharp bite of the vinegar.

I had always been fascinated by the art of cooking. From a young age, I would watch my mother in the kitchen, absorbing her every move and eagerly awaiting the chance to help. She would let me stir the pots and taste the sauces, teaching me the importance of patience and precision in cooking. As I grew older, I began experimenting with different flavors and techniques, trying to create my own signature dishes.

But this recipe for Orange Vinaigrette was unlike anything I had ever tried before. The combination of citrus and vinegar seemed strange to me at first, but as I read on, I realized that it was a classic French dressing that was perfect for salads and marinades. I was determined to master it and make it my own.

I set to work gathering the ingredients - fresh orange juice, white wine vinegar, Dijon mustard, honey, olive oil, and a pinch of salt and pepper. The recipe called for a delicate balance of sweet and sour flavors, so I carefully measured out each ingredient, tasting and adjusting as I went along. I whisked the mixture together until it was smooth and creamy, the bright orange color shining like liquid sunshine.

As I poured the vinaigrette over a bed of crisp greens and juicy tomatoes, I marveled at how something so simple could elevate a humble salad into a gourmet dish. The tangy citrus flavors danced on my tongue, mingling with the richness of the olive oil and the sharpness of the vinegar. It was a symphony of flavors that made my taste buds sing.

I shared the salad with my family that evening, watching as their eyes lit up with delight at the burst of citrusy goodness. They praised my cooking, showering me with compliments and asking for the recipe. I smiled modestly, knowing that I had stumbled upon a culinary treasure that was sure to become a family favorite.

Over the years, I made the Orange Vinaigrette countless times, tweaking and refining the recipe until it was perfect. I shared it with friends and neighbors, who were equally impressed by its bold and refreshing taste. They asked me where I had learned to make such a delicious dressing, and I would simply smile and tell them that it was a family secret passed down through the generations.

As I grew older, I continued to experiment with new recipes and techniques, always seeking to expand my culinary repertoire. But the Orange Vinaigrette remained a constant in my kitchen, a reminder of the simple joys of cooking and the power of a well-crafted dish to bring people together.

Now, as I look back on my life and the many recipes that I have collected and mastered, I realize that each one tells a story - of family, tradition, and the enduring love of good food. And the story of the Orange Vinaigrette is one that I will always hold dear, a testament to the magic of a humble recipe and the joy of sharing it with others.