Blood oranges have definitely been a hit in our household lately, fueled by the fact that we keep getting them in our weekly CSA boxes and need to find a way to use them! I’ve been putting them in smoothies, gin and tonics, and pretty much everything I can make work, but one of my favorite ways to incorporate the orange’s bright, tart flavor is to add a little to my standard olive oil and vinegar vinaigrette for our salads.
You have to be a bit careful with proportions because the tartness of the blood orange can be quick to overwhelm the other ingredients, but the recipe below seems to form the perfect balance.
Have you been using many blood oranges this season?
Blood Orange Vinaigrette
Makes enough for about 2 small salads or 1 large
1 tablespoon olive oil
1/2 tablespoon fig balsamic vinegar (regular balsamic will also do)
1 tablespoon blood orange juice
In a small bowl, combine all ingredients. Mix well and serve with your favorite salad ingredients.
Time: 3 minutes