A yummy orange mustard vinaigrette made in the blender using seedless clementines! This is a thick and flavorful dressing made almost creamy without any dairy. It's also delicious as a chicken or shrimp marinade for grilling.
We are having a very serious citrus moment in our house. But everyone is, right? It's citrus SEASON, after all! It's kind of hard to remember to eat seasonally with everything being available all the time, but I find that when we do eat seasonally the produce tastes SO much better, and is usually cheaper. So. Everyone wins!
We cut up some clementine wedges into little bits for Beck a few weeks ago, and holy hell, you'd have thought I offered her a glimpse of Joseph Smith's golden tablets. There was yelling, and clapping, and inhaling....it went really well. Now every time we walk by the bowl of clementines in our house there is much cooing and pointing and squealing, which probably makes the citrus feel really good about itself, you know?
I used 2 clementines to whiz up a salad dressing in our blender, and it turned out gloriously. Not too citrusy like if you were to use concentrated juice, not too sweet at all, just wonderfully orange-ish and slightly bitter and spicy from the mustard.
Orange Mustard Vinaigrette
Homemade salad dressings in your fridge might encourage some fun salad combos, FYI.
The ingredients are so simple, and this makes about a cup of dressing. You'll need 2 clementines, dijon mustard, olive oil, salt, and 2 scallions for a lovely mild onion flavor. The scallions also add a little bit of body to the dressing so it doesn't feel too watery.
I'm not sure what to say about a how-to here, other than that you throw everything in a blender.
And you blend! And you taste, and maybe add a little bit more salt if you'd like.
This is great on salads, but poured over baked chicken or fish would be great, drizzled into some quinoa with raw veggies...I can think of tons of lovely uses for it.
More Homemade Salads and Salad Dressings
Look at the color! It's so light and lovely, just like the flavors. Make a batch of this to have around, it'll carry you through your January resolutions.
Clementine Mustard Vinaigrette
- 2 seedless clementines peeled
- 1 tablespoon dijon mustard
- ⅓ cup olive oil
- ½ teaspoon salt
- 2 scallions trimmed and cut into pieces
- Place all ingredients in a food processor or blender. Blend until very smooth, then taste the dressing. Add a few more pinches of salt if needed, especially if the dressing tastes bitter.
- Serve with salad, chicken, fish, or anything else you can think of. Store in the fridge for a week or 2. Enjoy!