Orange Scallion Vinaigrette Recipes

SCALLION VINAIGRETTE

Steps:

• In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
• Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.

ORANGE VINAIGRETTE

Steps:

• Place all the ingredients except for the olive oil in a bowl and whisk together to combine.
• Drizzle in the olive oil while whisking until it's emulsified.
• Keep stored in the fridge.
• Serve over your favorite greens, vegetables, chicken, pork, or fish.

ORANGE VINAIGRETTE

Steps:

• Add all of the ingredients to a jar, top with a lid, and shake until well combined.
• Taste the vinaigrette and adjust the seasonings, adding more salt, pepper, or maple syrup as desired.
• Shake once again just before serving.

EDAMAME AND SCALLION SLAW WITH ORANGE LIME DRESSING

Steps:

• Combine dressing ingredients in a bowl and whisk to combine. Combine slaw, edamame and scallions in a serving bowl. Toss with dressing and serve.
• If not serving immediately, cover salad with a moist paper towel or clean kitchen towel and refrigerate until ready to serve. Dress salad just before serving.

ARCTIC CHAR WITH PISTACHIO ORANGE VINAIGRETTE

Steps:

• Preheat broiler.
• Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.
• Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
• Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
• Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.
• Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.

BLOOD ORANGE VINAIGRETTE

Steps:

• Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.

ORANGE CITRUS VINAIGRETTE

Steps:

• Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl; store in refrigerator.

ORANGE SCALLION VINAIGRETTE

Steps:

• Place all the ingredients except the oils in a food processor and process until combines.
• With the machine running, drizzle the oils slowly through pusher tube and process until emulsified.
• Taste for seasoning; you may need to add a little more honey or soy sauce.

GRILLED SCALLIONS VINAIGRETTE

Steps:

• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Toss scallions with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper.
• Grill scallions, covered, turning occasionally, until wilted and tender, 6 to 8 minutes.
• Whisk together remaining tablespoon oil, vinegar, mustard, and sugar in a large bowl.
• Toss scallions with vinaigrette and season with salt and pepper. Serve warm or at room temperature, topped with egg.

ORANGE VINAIGRETTE

Steps:

• In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.
• In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.

CREAMY ORANGE VINAIGRETTE

Steps:

• Place all the ingredients in a blender jar and process them at medium speed until creamy. Or, combine the orange juice, vinegar, orange peel and salt in a bowl and whisk them together, then beat in the yogurt "cheese" until well-combined. Gradually beat in the oil and, if desired, season with cayenne or pepper. Use as a dressing for shredded cabbage or other salads or as a sauce for tofu, fish or tempeh.

ORANGE GINGER BALSAMIC VINAIGRETTE

Steps:

• Put it all in a bullet or food processor and puree for 30 seconds to one minute.
• Let sit for about 10 minutes for ingredients to get to know each other and it's ready to go.

CREAMY ORANGE VINAIGRETTE

Steps:

• Toast cumin in a dry small skillet over high heat until fragrant, about 1 minute. Finely grind with a mortar and pestle or in a spice grinder.
• Zest orange; set zest aside. Cut pith from orange. Working over a bowl to catch juices, cut orange segments from membrane, letting them fall into bowl. Squeeze any remaining juice from membrane into bowl. Remove segments, and coarsely chop; return to bowl.
• Whisk together mustard, honey, vinegar, 1 teaspoon salt, and cumin. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in orange flesh, juice, zest, and the cream; whisk until thickened. Season with salt and pepper.