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Mixed Citrus Vinaigrette

This is a delightful alternative to ordinary salad dressings. Works well with many types of salads ingredients like greens, vegetables, and fruits.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course lunch/dinner
Cuisine Italian
Servings 20 people
Calories 1174.3 kcal

Equipment

  • 1 Whisk For emulsifying the dressing
  • 1 Mixing Bowl Medium-sized for combining ingredients
  • 1 Citrus Juicer For fresh juice extraction
  • 1 Measuring Spoons For accurate ingredient portions

Ingredients
  

Main

  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon orange juice
  • 1 tablespoon grapefruit juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons olive oil
  • 2 tablespoons chopped toasted walnuts
  • 2 tablespoons grated Romano cheese
  • salt and pepper to taste

Instructions
 

  • Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

Notes

For a truly emulsified vinaigrette, incorporate the olive oil slowly in a thin stream while whisking vigorously. This ensures a stable, creamy dressing rather than a separated one. Always use fresh citrus juices; bottled alternatives lack the vibrant flavor. Toasting the walnuts deepens their nutty aroma, adding complexity. Consider zesting a small amount of the citrus into the dressing for an extra aromatic lift. This vinaigrette would be excellent with a grilled chicken salad or a light seafood dish. Adjust salt and pepper precisely to balance the tartness of the citrus.