Turn, Turn, Turn

Posted by on Mar 4, 2013 in Salad | 3 comments

Turn, Turn, Turn

The window is open in California as we leave the winter months behind and scoot into springtime.

 

 

 

 

 

 

 

 

 

Last week MP and I took Julianna to her junior high Open House.  We visited her core room, math, and marine biology classrooms.

At the end of the evening, as the girls were finishing homework and studying for Friday exams, Jules asked me if I would write a blog post about the salad dressing I had made for dinner.  She wanted to make sure her mother had access to it.

 

 

 

 

 

 

Julianna Gray-- a vivid, sweet, tart, and complex gem with a red blush.

This is for you Jules!

Blood Orange Vinaigrette

 

 

 

 

 

 

 

Dijon, salt, and pepper

 

 

 

 

 

 

 

1/4 cup fresh blood orange juice

 

 

 

 

 

 

 

2 tablespoons Balsamic vinegar

 

 

 

 

 

 

 

Whisk

 

 

 

 

 

 

 

Begin adding olive oil one tablespoon at a time.

 

 

 

 

 

 

 

I added 2 tablespoons of oil--until it tasted balanced (to me).

 

 

 

 

 

 

 

Adjust the seasonings.

If I had known the salad and vinaigrette was a maroon wonder I would have taken a picture!

What took it over the top?

Avocado or Goat Cheese?

 

 

 

 

 

 

 

Blood Orange Vinaigrette

Blood Orange Vinaigrette

Ingredients

  • 2 teaspoons Dijon mustard
  • Pinch of Kosher salt and freshly ground pepper (to taste)
  • ¼ cup freshly squeezed blood orange
  • 2 Tablespoons Balsamic vinegar
  • 2 Tablespoons extra virgin olive oil

Instructions

  1. Combine mustard, salt, pepper, and vinegar in a small bowl; stir well to blend.
  2. Drizzle olive oil into combined ingredients whisking constantly until thick and smooth. Adjust seasonings.
http://cococooks.net/turn-turn-turn/

 

 

3 Comments

  1. 3-4-2013

    It’s great you posted this recipe. I see blood oranges are out now, and I was looking for a salad dressing utilizing these oranges.

    Thank you for thinking of your “followers”.

    • 3-4-2013

      … thank you Glenda!

  2. 3-5-2013

    Love the tribute to your sweet Jules!

Trackbacks/Pingbacks

  1. A Little of This and a Little of That | cococooks... - [...] hard cooked eggs, blueberries, and crumbled feta or clumps of goat cheese.  The remaining dressing (Blood Orange Vinaigrette) is…
  2. Pass the Ranch, Please | cococooks... - [...] quit buying bottled salad dressings in 1996.  I am especially proud of that.  Vinaigrette’s from lemon, blood oranges, and…
  3. Ginger Miso Dressing | cococooks... - [...] Blood Orange Vinaigrette [...]
  4. Humble Beginnings | cococooks... - […] above a peppery salad of arugula dressed with Blood Orange Vinaigrette, smoky red pepper sauce, and soft-centered polenta croutons…

Leave a Reply

Your email address will not be published. Required fields are marked *