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A zesty vinaigrette with citrus juices and finished with the floral notes of vanilla bean

Citrus Vinaigrette with Vanilla Beans

A dressing with ZEST!  With Clementine & Meyer Lemon Juice plus zest from Buddha’s Hand. Add a touch of vanilla beans for balance of floral and caramel notes.
Fabulous on my Citrus Salad!

A zesty vinaigrette with citrus juices and finished with the floral notes of vanilla bean
I’m loving Vanilla Bean in the Vinaigrette ~ adds an interesting floral note
The perfect match with my Citrus, Fennel & Mint Salad – see the recipe!

A zesty vinaigrette with citrus juices and finished with the floral notes of vanilla bean

Ingredients

1 ¼ teaspoon lemon zest (I used Buddah’s hand*)

2 tablespoons lemon juice,
(can use tart or all meyer lemons)

2 tablespoons squeezed clementine juice,
or orange juice

⅛ teaspoon Himalayan pink salt,
or sea salt

½ teaspoon minced garlic

1 tablespoon minced shallots

⅓ cup extra virgin olive oil

½ teaspoon vanilla bean gel (paste),
or vanilla beans (I use Nielsen-Massey)

Instructions

1

Add all the first six ingredients to a medium sized bowl.

2

Stir with a wire whisk and set aside for 15 minutes to blend the flavors and macerate.

3

Measure the extra virgin olive oil in a pyrex measuring cup.
Add the oil in a very slow stream, whisking – drop by drop at first, then whisk in the remainder in a narrow stream until nicely emulsified.

It’s important to whisk slowly so the vinaigrette does not break.

4

Add the vanilla bean and whisk in.

Store in a clean glass container in the refrigerator for up to 2 weeks.

*Buddha’s Hand is an unusually shaped carton variety whose fruit is segmented into finger-like sections, resembling those seen on representations of Buddha.
The citron flavor is is very fragrant with a sweet bright floral flavor –  and all is edible.

 

See Blog post for many more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

 

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