I know, I know.
They’re not local. But here in southeast-PA’s Zone 7, no citrus is.
With the short-seasoned blood oranges, ruby grapefruits, and Meyer lemons, though, I’ll stomach the carbon-footprint guilt. They just pair so beautifully with what is local and available now: Dark, leafy greens.
Yes, even in the midst of the region’s second-snowiest winter on record, we’ve been getting ginormous bags of spinach, baby kale, arugula, and cress every week. Bless those high tunnels and hoop houses.
So here’s a quick citrus-mustard vinaigrette to dress up any bunch of those deep-green leaves. I particularly like it with arugula, kale, or baby chard. Toss in some shaved fennel or roasted beets or a handful of nuts or cooked chicken breast or blood orange segments or cheese (or all of the above), and you’ve got a pretty great lunch that busts out of the rut.
Blood orange vinaigrette
- 1/4 cup of blood orange juice (the juice of 2 small oranges)
- 1 tbsp minced shallot
- 1-1/2 tsp Dijon mustard
- 1/4 walnut oil
- 1/3 cup olive oil
- 1 -2 tbsp minced parsley (or a smaller amount of minced tarragon)
- salt and pepper, a pinch each
Put all ingredients in a 1/4- or 1/2-pint mason jar. Secure the lid. Shake vigorously to emulsify. Taste, and adjust the seasonings.
This’ll keep for a few days in the refrigerator. Just know that the flavors will be muted if you serve it ice-box cold, so let it come back closer to room temperature before you dress your salad—and be sure to give it a fresh shake.
Don’t be afraid to mix and match your citrus here, either. Grapefruit and Meyer lemon (a sweetish crossing of lemon and mandarin orange) work just as well.