Best Orange Mustard Dressing Recipes

Grilled Short Ribs and Lettuces with Mustard-Orange Dressing image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 12

1 tsp. crushed red pepper flakes (optional)
1/2 cup plus 1 tsp. orange marmalade
2 Tbsp. plus 2 tsp. whole grain mustard, divided
3 Tbsp. white wine vinegar, divided
1 tsp. freshly ground black pepper, divided, plus more
3 lb. (1/4"-1/2"-thick) crosscut bone-in beef short ribs (flanken style)
3 1/2 tsp. kosher salt, divided, plus more
2 garlic cloves, finely grated
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
2 romaine hearts, halved lengthwise
1 head of radicchio, quartered through core
Crusty bread (for serving; optional)

Steps:

Stir red pepper flakes (if using), 1/2 cup marmalade, 2 Tbsp. mustard, 1 Tbsp. vinegar, and 1/2 tsp. black pepper in a small bowl.
Place ribs in a glass baking dish; season all over with 2 tsp. salt. Pour marinade over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
Whisk garlic, 1/4 cup plus 2 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining 1 tsp. marmalade, 2 tsp. mustard, and 2 Tbsp. vinegar in a small bowl or measuring cup.
Prepare a grill for high heat; oil grate. Grill ribs until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter, season with salt, and let rest 5 minutes.
Drizzle cut sides of romaine and radicchio with oil, then season with 1 tsp. salt. Grill, turning occasionally, until lightly charred and warmed through, about 2 minutes for the romaine and 5 minutes for the radicchio. If using bread, grill alongside radicchio until lightly charred and warmed through, about 2 minutes per side. Transfer to platter with ribs.
Pour dressing over charred lettuces and ribs; season with more salt and pepper.
Do Ahead: Marinade and dressing can be made 1 day ahead. Cover and chill. Ribs can be marinated 8 hours ahead. Cover and chill then let sit at room temperature at least 15 minutes and up to 1 hour before grilling.

Lettuce & fennel salad with orange & mustard dressing image

Provided by Mary Cadogan

Time 15m

Yield Serves 10 as part of a meal

Number Of Ingredients 6

1kg young fennel
6 tbsp orange juice
2 tbsp Dijon mustard
salt & pepper
3 tbsp walnut oil
2 Cos lettuces or 8 Little Gems, torn into bite-size pieces

Steps:

Quarter, core and finely shred the fennel. A mandolin or the slicing balde of a food procesor works well.
Whisk together the orange juice and Dijon mustard with salt and pepper, then whisk in the walnut oil. Pour the dressing over the fennel and leave to marinate for up to 24 hours.
Tear the lettuce into bite-size pieces. Put in a large bowl, then tip in the fennel and dressing. Toss everything together and serve.

Orange-Mustard Dressing image

Provided by Mandy

Time 8m

Yield 3/4 cup

Number Of Ingredients 6

1 orange, juice of
1 orange, rind of, finely grated
2 teaspoons grainy mustard
2 teaspoons honey
1 tablespoon of fresh mint, chopped
3/4 cup sour cream

Steps:

In a saucepan, combine orange juice, rind, mustard, honey & mint, simmer for 2-3 mins until reduced to approx 2 tblsp.
Cool slightly & stir into sour cream.

Nutrition Facts : Calories 612.1, Fat 48.9, SaturatedFat 30.1, Cholesterol 101.2, Sodium 275.4, Carbohydrate 38.6, Fiber 1.2, Sugar 25.6, Protein 8.9