Citrus Vinaigrette Salad Dressing Recipe
This quick and vibrant citrus vinaigrette salad dressing delivers a fresh, tangy, and perfectly balanced flavor with hints of garlic, honey, and mustard. Ready in just 10 minutes, this dressing is ideal for brightening up your salads with an easy pressure cooker method for enhanced flavor melding and smooth emulsification.
Equipment
- 1 Small mixing bowl
- 1 Whisk
- 1 Pressure cooker with sealing ring and float valve
Ingredients
Main ingredients
- 3 tablespoons orange juice freshly squeezed
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic minced
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Instructions
Instructions
- First, you squeeze fresh orange and lemon juice into a small bowl. You gotta be careful not to let any seeds sneak in—those bitter little guys!
- Add the minced garlic to the citrus juices and whisk them around. This is where that tender pull starts, mellowing out the garlic just right.
- Whisk in the Dijon mustard and honey until that mixture looks nice and combined. You’ll start seeing a mellow golden tint forming.
- Now, slowly drizzle in your extra virgin olive oil bit by bit while whisking non-stop. This step emulsifies everything so your dressing won’t separate.
- Season with salt and freshly ground pepper to your taste. Give it a quick whisk again while watching the float valve for those steam cues signaling the pressure build inside your cooker.
Notes
Serve immediately tossed with your favorite salad greens or refrigerate for later. Shake before use if stored.