Speaking of Citrus Vinaigrette

Photo credit: paul andresen

In our winter’s grocery list we suggested citrus peels to inject bitter flavor into your diet to better attune with winter. In California the winter season is equated with citrus season. And it’s in full swing right now. So make the most of it with different varieties. Here we feature tangerines, Mexican limes (aka key limes) and Cara Cara oranges, and lemons. Each spherical color bomb is full of Vitamin C and immune boosting properties.   Cara Cara oranges are sweet and juicy and ready to eat all on its own. The same is true of the tangerine. You can feature the rind of Mexican limes or lemons as edible garnish or use it in this simple vinaigrette we made the other day in cooking class. 

Chef’s note: consider the ratio of oil to vinegar a guideline not a rule. If you like your dressing on the vinegary side, add more.

Lemon Ginger Garlic Vinaigrette

1/3 cup oil

2-3 tablespoons rice vinegar

1-2 garlic cloves minced or crushed

1 teaspoon grated ginger

Juice of one lemon 

1 teaspoon grated lemon rind

Salt and pepper to taste

Whisk vinaigrette ingredients together into a smaller bowl. Drizzle vinaigrette over salad ingredients.  Serve.