Creamy Orange Salad Dressing

This Orange Salad Dressing is velvety smooth, creamy and comes with a hint of fiery ginger. It’s delicious with a roasted vegetable salad, perfect for Thanksgiving or Christmas.

Course Dinner, Lunch

Cuisine vegetarian

Prep Time 15

Chilling 4

Total Time 4 15

Servings servings

Calories 45kcal

Author Monika Dabrowski

Equipment

Box grater
Stick blender
Fine mesh sieve

Ingredients

1 medium seedless orange including the zest
4 teaspoons fresh ginger scrubbed/peeled, finely grated
3 tablespoons vegetable oil
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
Pinch of fine sea salt

Instructions

Make dressing base: To a bowl add the mustard, mayonnaise, honey, 1 tablespoon of vinegar, 2 tablespoons of oil, orange zest and a pinch of salt. Whisk until smooth and set aside.
Prepare orange: Cut both ends of the orange, place on one end on top of a cutting board and cut the rind (including the pith) slicing downwards all the way around. Chop the orange roughly.
Puree orange: Puree the orange along with the grated ginger, 1 tablespoon of vinegar and 1 tablespoon of oil.
Remove pulp: Place a fine-mesh sieve over a bowl. Pour in the fruit mixture and using a large spoon (or flexible spatula) stir until all the juice has collected in the bowl. Do this thoroughly.
Assemble dressing: Whisk the orange liquid into the creamy base mixture.
Refrigerate: Pour into a jar/bottle and refrigerate for 4-6 hours (or overnight). This will thicken the dressing and intensify the flavour. Yields approx. 1 cup (240ml) of dressing.

Notes

Zest the orange before removing the rind (as per Instructions).
Try to remove as much juice from the orange pulp mixture as you can.
I recommend refrigerating your orange ginger dressing for 4-6 hours before serving. This will intensify the flavour as well as help thicken the dressing and make it creamier.
Keep refrigerated for up to 5 days.
Number of servings: 8 (1 serving = 2 tablespoons).
Serve with roasted vegetable salad, coleslaw, roasted root vegetables.

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