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This easy Orange Cilantro Vinaigrette is bursting with fresh flavor will add lots of pizzazz to your winter salads.
Before I can tell you about this crazy-delicious Orange Cilantro Vinaigrette, I have to share an aspect of our life you probably don't know, unless you're part of our immediate family...
Scott and I have our own, personal travel/culinary consultant! It's true, and it's a free service. Wherever we wander, we have an adviser/specialist who travels with us. Well, at least virtually. It's our son Nick, who has a great passion for food, travel and adventure. Often, we don't even have to ask him for advice, it just pops up in a text on our phones!
When we're on the road, Nick can follow us with an app on our iPhones called Find My Friends. We're connected to each other with this app so, even though he's not with us, he can see exactly where we are. We laugh when a message pops up like "You should eat lunch at ______. It has 948 5-star reviews on Yelp. You're really close to it!" or "There's an amazing craft brewery you guys should check out! You're only 20 minutes away from it!"
A few weeks ago, Scott and I were on our way home from a trip to Charlotte, NC. After a few hours on the road, we were getting hungry so I texted Nick requesting a recommendation for lunch. Having traveled extensively throughout North Carolina for his job, he knows "the best of the best" when it comes to restaurants. Not necessarily the most expensive, or the super fancy places... but definitely, the "good ones". He asked where we were, then told us exactly where to stop.
We followed his advice and it was (as usual) a winner. That's actually where this idea for an Orange Cilantro Vinaigrette originated. I ordered an interesting and unique sounding chicken salad and when the waiter delivered it to our table, I was not disappointed. It was fresh and beautifully presented. The first bite of salad had me intrigued with it's vibrant and flavorful dressing.
Can you guess? Yes, it was an Orange Cilantro Vinaigrette. I immediately put on my Sherlock-Holmes-super-sleuth hat and began tasting tiny spoonfuls to determine the ingredients. I didn't have to do too much guesswork though. When the waiter came by to check on us, I asked him about the dressing. He knew exactly what was in the delicious dressing. I quickly grabbed my phone and typed in his list: "shallots, honey, white balsamic vinegar, orange juice, orange zest, grainy mustard, cilantro, 50/50 blend of oil."
I had everything I needed to go home and recreate. The next day I had "oranges, shallots and cilantro" on my grocery list. Everything else was in my pantry and fridge.
Lots of ways to use this delicious dressing!
It took a few attempts, but I'm super happy with the results. I'm not sure it's exactly the same as the restaurant's dressing, but it's already become a favorite of ours. I've used this Orange Cilantro Dressing on a variety of different greens and have also drizzled it over chicken, salmon and lots of different veggies - onions, fennel, beets, sweet potatoes, carrots, sweet corn... it just seems to go well with just about everything!
I've got a wonderful salad coming up, featuring this Orange Cilantro Vinaigrette, but don't wait to make it. These dreary winter days need a bit of delicious pizzazz and this dressing will definitely brighten up your menus.
Café Tips for making this Orange Cilantro Vinaigrette
- This dressing will keep well in the refrigerator for 5-6 days (If it lasts that long!). Store it in jar or container with a tight-fitting lid and shake well before serving.
- The zest (and juice) of one medium orange is needed for this Orange Cilantro Vinaigrette. Because you will be using the outer peel of the orange, try to purchase an organic orange and/or be sure to wash it very well.
- When choosing oranges (or any other citrus fruit) from a large display, look for the ones with smoother skin and those that feel heavier in your hand. These will be the juiciest and tastiest of the lot.
- The easiest way to zest an orange (or lemon, lime, clementine, etc.) is with a Microplane zester. I love the fresh flavor citrus zest gives and use mine all the time. It's easy to nick your hands with a regular grater and you don't get a fine zest either. These Microplanes are not expensive, and they're also wonderful for grating hard cheeses, ginger and garlic. Just throw it in the dishwasher for easy clean-up.
- You may be wondering what the waiter meant (above) by a "50/50 oil blend". Although olive oil is delicious, sometimes the flavor can overwhelm other ingredients in a salad dressing. Many restaurants, for this reason, use a 50/50 blend of oil in their salad dressings. In other words, 50% extra virgin olive oil and 50% of a mild tasting oil such as sunflower, grapeseed, canola or avocado oil. In this dressing, this combination of oils allows the bright, fresh cilantro and orange flavors to shine.
- The first time I made this dressing, I just threw everything in the blender except for the oils and drizzled those in at the end. The taste was wonderful, but the dressing itself was not as interesting looking with everything blended together to produce a solid green dressing. The second time I just chopped the cilantro and shallot, then threw everything in a jar and gave it a good shake. Much nicer!
- This dressing calls for white balsamic vinegar. You can find this clear vinegar at most grocery stores right next to the regular balsamic vinegar. If you can't find it, you could use a good white wine vinegar, rice vinegar or champagne vinegar. Don't use regular balsamic vinegar, as the flavor is too strong and the dressing itself won't be as pretty.
- What is "grainy" mustard? It's a whole grain mustard that's made from brown and black mustard seeds. It adds great flavor and a pretty texture to sauces and salad dressings. I really like the Trader Joes brand and this one that's made in France.
- Have an aversion to cilantro? I've also made this dressing with finely chopped fresh basil and it is delicious. Just make sure to chop the herbs very finely as you don't want long strands in your dressing.
- Don't skip the fresh ginger. There's only ½ teaspoon in the recipe. It doesn't sound like much, but it adds a bright freshness to the dressing, not a gingery taste. I keep a tube of ginger paste in my freezer. It's delicious, super handy and lasts a long time. That way when a recipe calls for fresh ginger, I don't have to run to the market. You can find ginger paste in the produce section at many larger grocery stores.
This easy Orange Cilantro Vinaigrette is bursting with fresh flavor will add lots of pizzazz to your winter salads.
- ¼ cup sunflower or other mild-flavored oil
- ¼ cup extra virgin olive oil
- zest of 1 medium navel orange
- ¼ cup fresh orange juice
- 3 tablespoons white balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon finely chopped shallots
- 1 teaspoon grainy mustard
- ½ teaspoon fresh ginger
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 3 tablespoons finely chopped fresh cilantro (or basil)
-
Combine all ingredients except cilantro (or basil) in a medium size jar with a tight-fitting lid. Cover and shake well to combine then add cilantro (or basil) and stir well. Shake before serving.
Sunnysewsit says
That Asian Sesame Honey dressing is one of my hubby's favorites! I had forgotten all about it after we moved back to CA and will make it again! And since whole grain mustard is one of my favorites, I definitely want to try this one, too. And BTW, I made the Red Lentil Carrot Ginger soup a couple of days ago (it made a LOT) and took a bowl to a friend who is battling cancer on our street and she loved it. Next time I will use a whole cup of red lentils. The taste was great. Love, love your site! Keep up the great work.
Chris Scheuer says
That's great, Sunny! Thank you for letting us know!
Wanda says
I can't wait to try this vinaigrette, it sounds amazing. So, what's the name of the restaurant that generously shared? I'm always looking for new places too try when traveling 😉
Chris Scheuer says
Hi Wanda, the restaurant was in Greensboro, NC and is part of the Proximity Hotel. It's called Prin Works Bistro - so good! https://www.printworksbistro.com
Jane Johnson says
Hi Chris* You write, "I’ve used this Orange Cilantro Dressing on a variety of different greens and have also drizzled it over chicken, salmon and lots of different veggies – onions, fennel, beets, sweet potatoes, carrots, sweet corn… it just seems to go well with just about everything!"
Have you tried sipping it right from the spoon? Oh heavenly days..This dressing is everything I love rolled into one jar. My husband is not a cilantro fan so I used half the amount stated. It was still delicious with plenty of cilantro's hard-to-describe yumminess. Thank you for your always delicious recipes; inviting stories and beautiful photos. You're a jewel in the food blogging world and more than likely, in the everyday world, too. 🙂
Chris Scheuer says
Haha, I love it - what a sweet, kind, funny comment, Jane! Thanks so much for sharing your results and for your thoughtfulness! And to be honest, I have sipped a few spoonfuls of it, all in the name of taste-testing, of course 🙂
Kay says
How would this taste without the salt? My hubby is on a very strict low/no sodium diet. And he would want more than a T of dressing in his salad. Thx
Chris Scheuer says
I think there so many other flavor components in this dressing that it would be fine to omit the salt or maybe just add a pinch. Enjoy!
Cheryl Loffredo says
This dressing was beyond my expectations. Excellent can't describe the bright and flavorful combination. My husband made many comments on how good this was. I'll be making this dressing again. Thank you!
Chris Scheuer says
Thanks, Cheryl for sharing your results. I'm with you, I can't stop making this - as soon as it's gone, I make another jar. It's delicious on just about any kind of salad!
Patti says
I love all of your recipes that I've tried. I hoping you're working on putting out a cookbook because I would love to have one!
Sandra L Garth says
I wonder how this would work as a marinade? You have so many yummy salad dressing recipes and I'm determined that this will be the year I give up on the store-bought dressings.
Tricia @ Saving Room for Dessert says
Haha - Nick is a wonderful son! That's pretty cool and so is this beautiful dressing. You make the best salad dressings - and this is a must try! Happy weekend 🙂
Rose says
HI, just made this and on a -15 (Celsius) day in Ontario Canada, it tastes like sunshine!! You mentioned keeping a tube of ginger paste in your pantry. I buy knobs of ginger root, wrap them in plastic wrap and pop them into a zippered bag in the freezer. When I need ginger, I take out a piece, grate it on the microphone grater (so easy since its frozen), then rewrap the remainder and back in the freezer. This way I always have it on hand and ready to use. Btw, no need to peel ginger - the skin is so thin and so fine, you won't even notice it's there.
Chris Scheuer says
Aww... I love that I could bring some sunshine on such a cold day!! Wow, that's pretty brutal!
Thanks so much for the ginger tip, I will definitely try that, it's brilliant!
Laura | Tutti Dolci says
Such a flavorful dressing, the perfect way to brighten up winter salads!
Liz says
It's such a treat when a restaurant will actually share the recipe (or at least the ingredients!). I love everything about this one and it sounds perfect to marinate the next salmon fillets I purchase!! Have a great weekend!
Donna O says
Can't wait to try this one! By shallots, do you mean the purple-y, kind of oval onion looking type or green (spring) onions?
Thanks!
Chris Scheuer says
Hi Donna, Good question!
Yes, shallots look like small bulb-shaped onions. They can be purple but sometimes are orange or greyish colored too. They are from the onion family but are more delicate tasting, have a hint of garlic and are a little sweeter and milder than an onion. They are often confused with scallions which are the green spring onions.
Chris Scheuer says
Thanks Jennifer, you can borrow Nick anytime 🙂
Monique says
All your vinaigrettes are top notch:)♥
Chris Scheuer says
Thanks Monique, I love coming up with new ones 🙂
Linda says
Thanks! I can’t wait to try this. I love citrusy recipes.
Chris Scheuer says
Thanks so much Linda! Enjoy!
Ginny Hartzler says
I can smell it now. Awesome! I plan to try it on chicken.
Chris Scheuer says
It's wonderful on chicken Ginny!
Lori Kruse says
Looks wonderful! Do you have any dressings that would be good to give as a gift that might last a little bit longer? I love every recipe I have tried!
Chris Scheuer says
Thanks, Lori! this one might be nice to give as a gift: https://thecafesucrefarine.com/asian-honey-sesame-salad-dressing/
sue | theviewfromgreatisland says
Such vivid flavors here Chris, you're the queen of amazing salad dressings!
Chris Scheuer says
Thanks Sue, I love that there are so many options!
Jennifer @ Seasons and Suppers says
Beautiful! I need a travel culinary adviser too 🙂 And don't you love it when the waiters have the scoop?! Can't wait to try this one.