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!