I love the transition from winter to spring. The flowers bloom, the trees bud, and it’s finally citrus season. Whip up this super easy Citrus Champagne Vinaigrette for your next spring salad. It’s light, tangy and refreshing. It’s also low carb, Whole30 approved and paleo!
O Olive Oil brand makes a great citrus champagne vinegar – available here (affiliate). Also, I LOVE my Kitchen Aide food chopper (affiliate). It has a well with just-the-right-sized hole for drizzling in olive oil. I highly recommend it.
Also – props to Serious Eats for making a foolproof basic vinaigrette recipe. All of my dressings are based off of his technique and base recipe.
Citrus Champagne Vinaigrette
This bright Citrus Champagne Vinaigrette uses citrus champagne vinegar, fresh lemon juice and extra light olive oil for the perfect balance of flavors for a spring salad.
- 1/8 tsp salt
- 1 tsp minced garlic
- 1 tbsp water
- 1 tbsp lemon juice fresh squeezed
- 1 tsp Dijon mustard Grey Poupon preferred
- 2 tbsp citrus champagne vinegar O Olive Oil brand preferred
- 3/4 cup extra light olive oil Bertolli preferred
- salt and pepper to taste
In a small food processor with a spout, combine salt, garlic, water, mustard, lemon juice, vinegar and one tablespoon of the olive oil. Pulse to combine.
With the food processor running, slowly drizzle in the remaining olive oil. This will take approximately five minutes if you are drizzling slowly enough.
Season with salt and pepper and serve. Vinaigrette will keep in a air-tight container for 10-14 days in the refrigerator.
Calories: 104; Total Fat: 12 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Total Carbohydrates: 0 g; Sugar: 0 g; Protein: 0 g.