This may sound like an unlikely combination, but believe me this is a vinaigrette that is going to reinvigorate your seasonal salad combinations. I have been tinkering with this recipe for a couple of months and I am finally happy  with the resulting  recipe that follows.

Blood oranges are native to Spain and Sicily and grown here in the US in Florid and California. The flesh is of course blood red. The juice is sweet with a slight sharpness. Blood oranges are in season and generally available in supermarkets from December through May.

Miso is a Japanese fermented soy bean paste available in most supermarkets in the international section. It is the miso’s subtle umami note, found in many Japanese dishes, that  brings this unique vinaigrette to life. The fermented sweet saltiness of the miso bonds seamlessly with the zesty bitter sweet blood orange juice. This unlikely combination will brighten up all sorts of seasonal salad combinations.

As we are in the depths of winter try to gather together an assortment of hearty wintry leafy greens for your salad. To those add some Belgian endive, radicchio, mustard greens, baby arugula, some thinly sliced radishes, and julienne of carrots. Toss everything together along with the vinaigrette. Serve with a final flourish of flaked sea salt and you have a crisp dazzling winter salad to serve along with your winter meals!

For warmer weather this is a vinaigrette shines when tossed together with freshly picked garden fresh greens, cucumbers, vine ripened cherry tomatoes, fresh herbs, seasonal fruits, and edible flowers.

 

Blood Orange Miso Sherry Vinaigrette                 

 makes 1 ¼ cup

  • ¼ cup minced shallots
  • 2 teaspoons julienne of blood orange zest
  • 2 tablespoons white miso
  • 6 tablespoons freshly squeezed blood orange juice
  • ½ cup Jerez sherry vinegar
  • ¾ teaspoon freshly ground black pepper
  • ¾ cup light olive oil
  • sea salt to taste
  • flaked sea salt for finishing (Maldon salt)

 

Combine the shallots, blood orange zest, miso, blood orange juice, Jerez sherry vinegar, and the black pepper in a medium size nonreactive bowl and whisk until well combined.

While whisking vigorously begin adding the olive oil in a slow steady stream. Continue whisking until the vinaigrette has emulsified and thickened.

Taste and add sea salt if needed to your liking and whisk to combine.

Set the vinaigrette  aside until you are ready to serve the salad. Vigorously whisk the vinaigrette once again just before dressing the salad for serving.

Storage

Store the dressing in a jar with a tightly fitting lid and refrigerate. Be sure to remember to remove the vinaigrette from the refrigerator well before you are ready to serve as the oil will have coagulated once refrigerated. Shake vigorously and serve.

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