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smoky blood orange vinaigrette

March 25th, 2014 | 1 Comment »

Did you know that the Chocolate Lava Cake was an accident? In a rush to provide a warm dessert, the chef who created it took the cake out of the oven too soon, and when a fork was pressed in to it, the soft, melty interior slipped out. The chef was aghast, but the customer loved it. Boom. Herald the ubiquitous appearance of it on restaurant menus for decades, and a spot in the Dessert Hall of Fame.

This Smoky Blood Orange vinaigrette was also an accident. A delicious and colorful accident.

smoky blood orange vinaigrette

Back at the beginning of the month I had a dinner party to celebrate my 50th birthday, and invited some of my closest friends. It was a wine-soaked feast full of amazing food and so much laughter. My friend Mellissa brought a Greek salad with a stunning Blood Orange vinaigrette and I kind of glommed on to that vinaigrette and wanted to pour it over everything I ate. I even bought a container of Aliseo Blood Orange juice so I could whip some up for every salad I ate. During one of these moments, I grabbed a container of smoked spanish paprika off the shelf and shook a little in to the measuring cup.

Then I had that moment much like Chocolate Lave Cake Chef, where I was aghast, and thought ‘Oh dear…. that can’t possibly work, can it?’ I mean, I’ve been putting smoked paprika in a lot of foods because it tastes just so darn good and it was more like habit to reach for the dark red bottle on the spice shelf. Shrugging off concern, I whisked it, tasted, adjusted and tasted again. Then I poured it over a pile of lacinato kale and a bevy of other beautiful vegetables.

greens and vegetables with smoky blood orange vinaigrette

The first bite was a revelation. And another happy accident became an amazing delight. There was the tart citrus, the smoky paprika and a hint of sweetness from coconut palm sugar. I use brown mustard, minced shallot and some garlic, salt and pepper. It’s really nothing to make a vinaigrette from scratch, and the taste of your homemade salad dressings is far and away better {and better for you} than anything you can get in a bottle on the grocer’s shelf.

And besides…. it looks so pretty inside your refrigerator.

smoky blood orange vinaigrette

Smoky Blood Orange Vinaigrette

1/2 c. top quality olive oil
1/3 c. blood orange juice
1 T. whole grain mustard
1 small shallot, very finely minced
2 cloves garlic, very finely minced
1 t. coconut palm sugar (or sub in any sweetener of preference)
1/2 t. cracked black pepper
1 t. fine grain sea salt
1 T. smoked spanish paprika

In a 1-pint glass jar (or other vessel of equal size), measure all ingredients. Shake or whisk well until fully emulsified. Taste and adjust seasonings to your liking- more sweet, more salty, a bit more juice….. I’ve found this vinaigrette needs more juice than the standard 2-1 ratio of a basic vinaigrette, but I want to taste the bold flavor of the blood orange juice. You may like it with less pizzazz. I recommend chilling it thoroughly before using, and tasting it again to see if it needs any more flavor adjustments.

 

One Response to “smoky blood orange vinaigrette”

  1. Mellissa says:

    Smoked paprika sounds so good in a dressing! Yum.