Simple Citrus Vinaigrette
Whisk together equal parts fresh-squeezed citrus juice and extra virgin olive oil with a small spoonful of Dijon mustard and a pinch of salt to create a bright, stable emulsion.
Balance is the only requirement.
The ratio of acid to oil is personal, but starting at 1:1 ensures the dressing coats greens without wilting them instantly.
- small mixing bowl
- wire whisk
- citrus reamer or press
What goes in.
- 3 tbspfreshly squeezed lemon or orange juice
- 3 tbspextra virgin olive oil
- 1 tspDijon mustard
- 1/4 tspkosher salt
- pinchblack pepper
Slow and steady
Add the oil in a thin, continuous stream while whisking rapidly; the mustard acts as a bridge to keep the oil and acid from separating.
The method.
Combine the base
Place the citrus juice, Dijon mustard, salt, and pepper into your bowl and whisk until the mustard is fully dissolved.
Mount the oil
Whisk constantly while drizzling the olive oil into the bowl. Stop when the mixture looks opaque and thickened.
Test
Dip a leaf of lettuce into the dressing. If the acid is too sharp, add another teaspoon of oil; if it feels flat, add a squeeze more juice.
Other turns to take.
Herbed
Fold in a teaspoon of finely minced fresh parsley, chives, or tarragon.
Shallot-forward
Finely mince one small shallot and let it soak in the citrus juice for ten minutes before adding the oil to soften the bite.
When it doesn't go to plan.
Always juice citrus at room temperature to get the maximum amount of liquid.
If the dressing separates after sitting, a quick fork-whisk will bring it back together.
Use a jar with a tight-fitting lid to shake the ingredients together if you prefer not to whisk.
The ones that keep coming up.
Can I use bottled juice?
Fresh juice provides a brightness that bottled versions lack. If you must use bottled, choose one without added sugars.
How long will this stay good?
It keeps in the refrigerator for up to three days, though the citrus flavor will sharpen over time.
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