1/2 tsp. grated blood orange zest
2 tbs. finely chopped shallots
3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)
2 tbs. lemon juice
2 tsp. Dijon mustard
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 cup extra virgin olive oil
Zest one blood orange before juicing the oranges. Place all of the ingredients except the oil into a glass or ceramic bowl. Whisk to combine well. Continue whisking and add the oil in a thin stream until it’s fully incorporated with the other ingredients. Refrigerate in a sealed container for up to four days.
Shake a few times to re-emulsify before pouring over salad or vegetables.
Eddie’s Recipe Tip:
