Sunday, February 10, 2013

Creamy Blood Orange Salad Dressing with Honey and Mint


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


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


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.


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


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

  2. 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.

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



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

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