Wonderful with steamed asparagus, this is also good chilled over a green salad and even with grilled chicken and fish. Try to use extra-virgin olive oil and the freshest garlic you can find. This will keep for about two weeks in the refrigerator.
Recipe information
Yield
makes 1 1/4 cups
Ingredients
1 teaspoon finely grated orange zest
1/2 cup fresh orange juice
2 tablespoons cider vinegar
1 garlic clove, finely minced
3 tablespoons chopped fresh parsley
3/4 cup good-quality olive oil
Kosher salt and cayenne pepper to taste
Preparation
Step 1
Combine the orange zest, orange juice, vinegar, garlic, parsley, olive oil, salt, and cayenne pepper in a mixing bowl. Whisk vigorously until all the ingredients are well incorporated. Alternatively, you can combine all the ingredients in a jar, tightly cover, and shake until the vinaigrette is well mixed.
Step 2
Store the vinaigrette, tightly covered, in the refrigerator. Serve chilled.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
