This unusual dressing never fails to garner requests for the recipe. Tart, sweet, and fresh, and a perfect complement to fall dishes, it can be served simply tossed with mesclun to brighten up a heavy Thanksgiving meal or tossed with hearty greens and topped with leftover roasted fall vegetables and rotisserie chicken or a creamy cheese for a quick season-inspired lunch. However you use it, it will be delicious.
You can make this recipe with almost any citrus, but a good place to start is with lemon. You'll find the lemon-maple-mint combination is as versatile as a standard vinaigrette. Next, try it with Cara Cara oranges. Your savory-intensive fall dishes will welcome the sweetness. Grapefruit? Brunch. You get the picture.
Makes 1/2 cup dressing.
Ingredients
1/4 cup grapeseed or olive oil
1 tbsp freshly squeezed orange, lemon, or grapefruit juice
1 tbsp orange, lemon, or grapefruit zest*
2-2.5 tbsp maple sugar
2 tbsp white wine vinegar
1 tsp chopped fresh mint
1/2 tsp dijon mustard
1/4 tsp finely minced shallot
1/4 tsp coarse kosher salt**
Preparation
Shake all ingredients together. Taste and adjust for flavor (for orange juice, you may need less sugar, and depending on the tartness of your lemon or grapefruit, you may need more). Chill in the refrigerator for at least two hours and shake before serving.
* A rule of thumb is 2 cara cara-sized oranges, three standard lemons, or one grapefruit.
**depending on which kosher salt you use, salt measure may vary. We use David's kosher salt. If using another brand, start with 1/8 tsp and work up from there.
Comments