Best Blood Orange Vinaigrette Recipes

BLOOD ORANGE VINAIGRETTE

Steps:

• Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.

BLOOD ORANGE AND SPINACH SALAD WITH JALAPENO VINAIGRETTE

Steps:

• Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
• Peel and remove pith from remaining 2 blood oranges and slice horizontally.
• Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.

BUTTERNUT FARRO SALAD WITH BLOOD ORANGE VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.
• Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
• Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
• Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.
• Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.

SEARED TUNA WITH BLOOD ORANGE VINAIGRETTE

Steps:

• In a small bowl, mix together chile powder, paprika, ground ginger, salt, and pepper. Rub tuna all over with olive oil and then with chile powder mixture to coat.
• Heat a large cast-iron skillet over medium-high heat. Place tuna in skillet and cook, turning once, until rare, about 2 minutes per side. Transfer to a cutting board and set aside.
• In a small bowl, whisk together blood orange zest and juice, soy sauce, fresh ginger, sweet chile pepper, and sesame oil; add blood orange segments and toss to coat. Set vinaigrette aside.
• Divide tuna evenly between two serving plates. Place a heart-shaped mold on one of the plates and fill with half of the sweet potato mixture. Smooth top to level; carefully lift mold to remove. Repeat process on second plate. Drizzle blood orange vinaigrette over tuna; serve with pea and crab salad.

AVOCADO, BLOOD ORANGE AND FRISSEE SALAD WITH TOASTED PECANS AND WHITE TRUFFLE VINAIGRETTE

Steps:

• Mix the vinegar and mustard; season to taste with salt and pepper.
• Slowly whisk in oils; reserve.
• To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate.
• Place the orange segments between the avocado slices; sprinkle both with salt and pepper.
• Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate.
• Garnish with Roma tomato and toasted pecans; drizzle with remaining vinaigrette.

GRILLED ASPARAGUS WITH BLOOD ORANGE VINAIGRETTE

Steps:

• Peel and chop the shallot fine and macerate for 30 minutes in the juice of 1/2 of one orange and the balsamic and red wine vinegars.
• Whisk in the olive oil to taste to make a vinaigrette, and season with salt and pepper.
• Peel just the zest from one orange, chop very fine, and add to the vinaigrette.
• Cut away the rind and pith from all oranges and slice them into thin rounds.
• Parboil and grill the asparagus until tender.
• Arrange asparagus on a platter with orange slices on top.
• Drizzle with vinaigrette.

BLOOD ORANGE VINAIGRETTE

Steps:

• Place all ingredients in a jar and shake until the dressing is well blended.
• Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.

BLOOD ORANGE VINAIGRETTE

Steps:

• Whisk together juice, all ingrediants except the oil,salt,and pepper. Then slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.