Sunday, February 10, 2013

Creamy Blood Orange Salad Dressing with Honey and Mint

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Although the drama-queen color of a cut blood orange is unmistakable, the flavor of its juice is as dramatically elusive and inscrutable. A taste of the Moro on the tongue is pleasantly pallid, so it was with great skepticism and reluctance that I ventured into my own version of a vinaigrette.

I was sure wrong.  The magenta-maroon juice, made pale with cream, sparkled with surprising distinction, holding its own against the bold vinegar, mustard, and raw alliums. 

That the recipe pulled together in a matter of minutes, made it all the more attractive.

Blood simple, I call it.

Blood Orange Salad Dressing with Honey and Mint - My own recipe

Serves 6

Ingredients

Juice of 6 blood oranges, strained of pulp
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 clove garlic, mashed but intact
1 tablespoon chopped shallot
1 teaspoon brown mustard
1 teaspoon honey
3 tablespoons light cream
3 fresh mint leaves
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Method

Whisk all ingredients together in small bowl.  Cover and refrigerate for an hour.  Discard garlic clove.  Pour dressing in blender container and pulse for a few seconds.  Taste for any adjustment preference, adding tiny touches of either sweet or savory to suit your palate.


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This recipe is for Lynne of Cafe Lynnylu, host of Haalo's ever-popular and enduring Weekend Herb Blogging, now in its 370th week!

6 comments:

  1. That sounds so refreshing Susan!

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  2. WOW. This sounds like the perfect dressing for the spinach I have in the fridge.

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  3. A very interesting combination of ingredients. And I love both photos. I talked about blood oranges just this morning with a friend. Last year, I used some to make orange ice cream.

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  4. Divine and so flavorful! I love blood oranges.

    Cheers,

    Rosa

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  5. Your salad dressing may have been "blood simple", but it looks bloody good! Thanks for joining in WHB#370!

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