Blood Orange Vinaigrette Salad Dressing With Thyme
Easy recipe for a delicious blood orange salad dressing with mustard and herbs
Equipment
- 1 glass jar with lid
- 1 citrus zester
- 1 citrus juicer
- 1 sharp knife
- 1 chopping board
- measuring cups and spoons
Ingredients
- zest of 1 blood orange
- 1/2 cup freshly squeezed blood orange juice (juice of 1 to 2 blood oranges)
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons white wine vinegar
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1 pinch salt (optional)
- 1 to 2 teaspoons maple syrup (optional, to taste)
- 1 Tablespoon chopped fresh thyme leaves
Instructions
- Finely zest the blood orange rind with a grater/zester and add to a clean lidded glass jar.
- Halve the blood orange(s) and extract juice with a citrus juicer, adding 1/2 cup of juice to the jar with the zest.
- Add the olive oil, white wine vinegar, Dijon mustard, ground black pepper, salt (if using) and chopped thyme to the jar. Replace the lid, and shake well to thoroughly combine.
- Using a clean spoon, taste a small amount of the dressing. Depending on the sweetness of your blood oranges, your dressing should taste just right. If you feel that it needs a little extra sweetness, add 1 to 2 teaspoons of maple syrup to the jar and shake again to mix thoroughly.
- Pour over your favourite salad and enjoy, or store in the fridge in the airtight jar to use later.
Notes
Blood orange vinaigrette salad dressing will keep in an airtight jar in the fridge for up to 7 days.