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Orange and Fennel Vinaigrette |
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Orange and Fennel VinaigrettePrep Time: 30 min(s) | Serves: 2 cups | Difficulty: Beginner | Ethnicity: American |
Tools: | | cutting board | | large chef's knife | | measuring cups | | measuring spoons | | medium mixing bowl | | Microplane | | whisk |
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You can also make this in a blender, but the color will differ and it will be creamy. | Ingredients: | | 1/4 cup(s) orange juice | | 2 teaspoon(s) orange zest - from the orange | | 1/4 cup(s) rice wine vinegar | | 2 tablespoon(s) shallots - peeled and minced (Learn How) | | 1 tablespoon(s) thyme - minced | | 1 tablespoon(s) honey | | 1/4 cup(s) fennel - diced, fronds reserved (Learn How) | | 1 cup(s) olive oil | | 1 tablespoon(s) fennel fronds - chopped | | 1 pinch salt and pepper - to taste | |
Steps: | | -Mix orange juice, zest, vinegar, shallots, thyme, honey and fennel in a medium mixing bowl. | | -Set the bowl on top of a cutting board mate or a wet towel to keep it in place. | | -Slowly drizzle in the oil while vigorously whisking to emulsify. Mixture will begin to come together and thicken. | | -Once your emulsification is established, you can whisk a little less vigorously. | | -Add the chopped fennel fronds. | | -Season to taste. |
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