OWN

This 'Citronette' Dressing Recipe Will Make You Want To Eat More Salad (VIDEO)

03/18/2015 11:59 am ET | Updated Mar 23, 2015

When people make their own salad dressing, they often turn to a classic vinaigrette to give their greens a tangy splash of flavor. But chef Pace Webb has a light, vinegar-free salad dressing that puts a twist on this tradition.

Instead of using vinegar to make a salad dressing, Webb suggests using a form of citrus, like limes, lemons or oranges. Which one you choose, she explains, may depend on the flavor profile of your salad.

"I like to stay region-specific," Webb says. "So, let's say you have limes. I would make a more Asian- or Mexican-style salad. Maybe you have lemons -- everybody has lemons -- and I would make a more Italian-style salad. Or, if you have oranges, maybe you make a more French-style salad."

Super Simple Citronette Salad Dressing

orange salad with citronette dressing

Ingredients

  • 1 shallot, finely diced
  • 1 citrus fruit (lime, lemon or orange)
  • 1/3 to 1 c. extra-virgin olive oil (use a 3:1 ratio of olive oil to citrus juice)
  • Salt and pepper to taste
  • Directions

    Place the diced shallots in a bowl.

    Roll the fruit along the table or in between your hands to loosen up the fruit inside. Cut it in half and squeeze the juice into the bowl with the shallots, removing any seeds that fall in. Let the mixture soak for 10 minutes. (This will take the edge off the shallots.)

    After 10 minutes, add in the olive oil -- use three times the amount of citrus.

    Add a pinch of salt and pepper to taste. Whisk together and serve over salad. (Store leftovers in the fridge for up to two weeks.)

    Tasting note: "People usually want to taste the salad dressing by itself, but it's out of context," Webb says. "Pull out a green leaf or whatever the salad dressing is going to end up on. Dredge it through [the dressing], mix it up a little bit, and taste the salad dressing in the context."

    Taking your salad to work? Use this mason-jay-and-parchment-paper trick to ensure your dressing won't make the salad soggy before lunchtime.

    • A 2-Ingredient Alternative to Oil and Vinegar
      Vanessa Rees
      It's hard to think of a pair of foods -- aside from oil and vinegar (or lemon juice) -- that can transform greens, roasted vegetables or any protein, really, into something delicious, but Isa Chandra Moskowitz's new book Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week shows us something brand new. This recipe simply has you mix mustard and maple syrup, and warm them gently for a just-sweet-enough, incredibly versatile dressing.

      Get the recipe: Warm Maple-Mustard Dressing
    • The Cool and Creamy Salad Topper You'll Want with Every Spicy Meal
      Vanessa Rees
      Avocados and ranch dressing are two foods that inspire cult-like devotion; together, they are pretty much perfection. This take on the popular combo from Isa Does It doesn't use any buttermilk or mayonnaise; instead, the recipe relies on the natural creaminess of a ripe avocado thinned out with vegetable broth to make a pourable dressing. Fresh dill adds an herby, almost lemony element; the overall effect is refreshing and an ideal complement to spicy food.

      Get the recipe: Avocado-Ranch Dressing
    • The Cool-Weather Pick-Me-Up
      Christina Holmes
      Make this juice-based dressing in winter, when tangerines, oranges, lemons and limes are at their peak. The citrus flavors will remind you of warm weather, and the kick from ancho chili powder and cayenne will warm you up, too.

      Get the recipe: Spicy Citrus Dressing
    • A Dependable Favorite, with a Small Twist
      Gentl & Hyers
      Honey mustard dressing is such a lovable combination of sweet, spicy and creamy. This five-ingredient version of the classic belongs in every cook's repertoire. It has one surprise addition: cumin, which adds a warm and toasty flavor.

      Get the recipe: Honey Mustard Dressing
    • One More Reminder of Yogurt's Awesomeness
      Thinkstock
      Yet another reason to love yogurt: It can thicken and brighten up the flavor of dressings without introducing loads of extra fat. This tangy and smooth salad go-with combines plain yogurt with olive oil, balsamic vinegar, lemon juice, mustard and honey.

      Get the recipe: Balsamic Yogurt Dressing
    • The Go-To Dressing for Your Asian Dinner
      Ditte Isager
      Chances are, if you're making a salmon or a soba-noodle dish or chicken or beef teriyaki, you've got everything you need to whip up this quick Asian dressing. It includes garlic, ginger, scallions, soy sauce, rice vinegar and sesame oil, and will turn plain greens into a side that pairs perfectly with your main course.

      Get the recipe: Ginger-Scallion Vinaigrette
    • The Dressing with a Bloody Mary-esque Pep
      Beatriz da Costa
      This blend starts with the classic ingredients -- olive oil, Dijon mustard, red wine vinegar -- but veers in a zippier direction with the addition of a tablespoon of Worcestershire sauce (dill pickle juice or soy sauce works, too).

      Get the recipe: Gerri Hirshey's Salad Dressing
    Suggest a correction
    Comments

CONVERSATIONS