Best Orange Lemon Vinaigrette Recipes

Pan Roasted Whole Bass with Toasted Paprika Orange Vinaigrette with Roasted Beets, Goat Cheese and Lemon-Tarragon image

Provided by Bobby Flay

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons paprika, toasted in a dry pan over high heat for 1 minute
4 cups fresh orange juice, reduced to 1/4 cup
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 cup olive oil
Salt and freshly ground pepper
4 (1 pound) whole striped bass, cleaned and scaled
Olive oil
2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 tablespoons finely chopped tarragon
1 teaspoon honey
4 cups mesclun, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts

Steps:

Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste.
Preheat oven to 425 degrees F. Brush fish with olive oil on both sides and season with salt and pepper to taste. Heat 2 tablespoons of oil in 2 medium saute pans over high heat. Saute each fish on one side until lightly golden brown, about 3 to 4 minutes. Turn over and place in the oven and continue cooking for 8 to 10 minutes. Remove and serve each person 1 whole fish drizzled with vinaigrette.
Preheat oven 400 degrees F. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place beets on a baking sheet and let roast for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch dice. Whisk together the olive oil, lemon juice, tarragon, and honey and season with salt and pepper. Arrange the greens on a platter, top with beets, goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

Fennel and Orange Salad with Lemon-Ginger Vinaigrette image

Provided by Frederik de Pue

Yield Makes 4 servings

Number Of Ingredients 11

1/4 baguette, very thinly sliced
2 tablespoons white wine vinegar
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 teaspoon finely grated peeled ginger
1/2 teaspoon coarsely ground black pepper
Kosher salt
3 tablespoons extra-virgin olive oil
2 navel oranges
1 fennel bulb, trimmed, very thinly sliced, plus 1/4 cup fennel fronds
4 ounces mustard greens, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups)

Steps:

Preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.

Orange, Lemon Vinaigrette image

Provided by Dancer

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

1/4 cup fresh orange juice (juice of one small orange)
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons canola oil
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
fresh ground black pepper

Steps:

Combine the juices and salt and pepper.
Slowly whisk in oils until incorporated.
A blender or food processor may also be used. Pour into a glass jar and seal.
Serve over your favorite salad greens.
The vinaigrette will keep, tightly covered, for a week in the refrigerator.
To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.

Nutrition Facts : Calories 1058.7, Fat 110.2, SaturatedFat 11.5, Sodium 2329, Carbohydrate 23.4, Fiber 0.7, Sugar 13.3, Protein 1.3