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Thursday, December 14, 2017

Blood Orange and Lemon Curd Vinaigrette

Credit:
A vinaigrette of freshly squeezed blood orange with the additon of lemon curd.

The Blood orange is one of the least used fruit throughout the world of citrus, but it certainly lends a wonderful flavor in this salad vinaigrette.

The "blood" orange is very delicious; sometimes sweeter than a regular orange, and sometimes not. Without a doubt, it is a very brightly colorful variety in the citrus family, though the fruit is commonly smaller than an average orange, and the outer rind is somewhat bumpy and rough in texture. But the taste of this particular orange is certainly distinct, which makes for a very lovely and fresh tasting vinaigrette. Overall: it is beautiful and unique!

“Blood” oranges are typically grown in Sicily, Italy, and are considered heartier than a regular orange. They have lots more Iron, and are packed with vitamins and minerals. A very good thing; a very smart choice!

Come; take a comfortable seat at our cozy table. Dinner is served!

Recipe makes about 1 cup vinaigrette dressing.

Caution: the juice from the blood orange will stain!

Recipe One (straight vinaigrette):

1/4 cup freshly squeezed *blood orange or regular orange juice

1/4 cup extra-virgin olive oil

1/4 cup already prepared lemon curd (from a jar)

2 tablespoons balsamic vinegar

1 tablespoon honey mustard

Into a blender put all ingredients and blend on medium speed until it is thick and creamy, about 1 minute.

If you are going to use the dressing right away, you don’t need to refrigerate. But do refrigerate the leftover in a tightly sealed jar, and it will keep for about 4 weeks.

Recipe Two (creamy vinaigrette):

For making the creamier and richer version of this vinaigrette, follow ingredients and instructions from Recipe One above, but add 1/4 cup mayonnaise and proceed to blend together per instruction.

Cook with heart; eat with gusto. Buen Provecho!



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HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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10 comments on Blood Orange and Lemon Curd Vinaigrette

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By souschef on December 23, 2012 at 02:04 am

The color alone is "Wow!"

A little bit of blood orange juice goes a long way and makes for one very intriguing dressing!

Nice one!

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By HomeRearedChef on December 23, 2012 at 02:17 am

Souschef, I am so glad you like the picture. And if I may? I LOVE that picture, too. I think I got one right. :)

By the way, YES!, a little blood orange does indeed go a long way.

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By melanie jean juneau on December 23, 2012 at 10:57 pm

I wrote a comment earlier in the day and forgot to press "add"- this looks and sounds delicous, BUT what are the lemond curds?

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By Uttam Gill on December 24, 2012 at 02:17 am

Virginia, delicious as ever your page is...To add to your information, I would like to say that word orange is originated from Sanskrit word...narange...

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By HomeRearedChef on December 24, 2012 at 11:16 am

Hi Melanie! Well, lemon curd is a sweet delight: a fruit curd (made from fresh lemons/juice), a topping, a spread. It is carefully cooked until it thickens. It is often used to fill pies. Yum!

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By HomeRearedChef on December 24, 2012 at 11:17 am

"Narange," I like the sound of that, Uttam! By the way, I always appreciate learning new words from you. Thank you, Amigo! :)

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By melanie jean juneau on December 24, 2012 at 11:17 am

Oh yes yum- I am with you on this oneMerry Christmas dear friend

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By Barbara MacDonald on December 24, 2012 at 05:56 pm

yummy yummy in my tummy......Oh Virginia you ROCK ...stopping by to wish you a blessed and beautiful Xmas and holiday dear friend...hugs xoxo

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By HomeRearedChef on December 25, 2012 at 12:42 pm

Yahoo! I am glad we are in agreement, Melanie. Merry Christmas Amiga!!

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By HomeRearedChef on December 25, 2012 at 12:43 pm

Thank you for stopping by, Amiga. It is always nice to see your smiling avatar. And have a wonderfully Happy Christmas!!

XOXOX

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