This is the new rage in vineger-based dressings in food magazines. Some recipes call for an entire orange to be chopped and placed in a food processor, TALLblonde says pits and pith are bitter and would rather not include them. This takes a ordinary child's brown bag school lunch fruit into a luxurious and versatile punch of mouth-watering head turner for your mouth. A bushelful of fresh herbs modifies the sweetness of the orange presents a salty-sweet refreshing concoction that not only makes an excellent salad dressing over a variety mix of salad greens but the perfect robe over fresh fish or grilled summer vegetables. Try my recipe first before you waste your time on theirs, HA!
1 whole orange
3/4 cup fresh herbs: Italian parsley, fresh dill, 6 green onions
4 Tbl. rice vinegar
2 tea. Dijon mustard
2 whole garlic cloves, smashed
2 tea, fresh ginger root
1 tea. salt
1/2 tea. freshly cracked black pepper
1/4 cup good quality olive oil
OPTION: Firm tofu for body
With a vegetable peeler, remove 3 or 4 strips of orange peel to be used later to adjust flavor to your liking. Fully peel the orange and cut into quarters, remove any seeds.
Place orange and next 7 ingredients into a blender and blenderize on high speed until all ingredients are finely processed.
Taste for personal enjoyment. Add the cut orange strips one at a time and blenderize if you desire a more present orange flavor. TALLblonde uses 2 strips.
Add oilve oil. Note: never overly blenderize good quality olive oil as it becomes bitter in flavor.
If you want your vinaigrette to have more body, blenderize with some firm tofu to the desired consistencey before adding olive oil.
