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!
(can use tart or all meyer lemons)
or orange juice
or sea salt
or vanilla beans (I use Nielsen-Massey)
Add all the first six ingredients to a medium sized bowl.
Stir with a wire whisk and set aside for 15 minutes to blend the flavors and macerate.
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.
Add the vanilla bean and whisk in.
Store in a clean glass container in the refrigerator for up to 2 weeks.
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.