Blood Orange and Cardamom Vinaigrette

This Blood Orange and Cardamom Vinaigrette recipe comes together in under ten minutes in one jar. It’s bright and tangy from the fresh blood orange juice and just a little bit piney from the crushed green cardamom.

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Course: Dressings, Vegetarian

Cuisine: Western

Diet: blood orange, cardamom, extra virgin olive oil, white wine vinegar

Prep Time: 10

Total Time: 10

Author: Eff | Food Daydreaming

Equipment

Ingredients

¼ cup blood orange juice, or orange juice
Zest from the citrus used
3 tablespoons white wine vinegar
1 tablespoon honey
½ teaspoon green cardamom seeds, lightly crushed, or 1 teaspoon ground cardamom
¼ cup extra virgin olive oil

Instructions

Add all the ingredients to a jar, close with a tightly fitting lid and shake until emulsified. Alternatively, combine all the ingredients, with the oil last, and mix with a whisk or a fork until combined and emulsified.
¼ cup blood orange juice, Zest from the citrus used, 3 tablespoons white wine vinegar, 1 tablespoon honey, ½ teaspoon green cardamom seeds, ¼ cup extra virgin olive oil

Cook along with me

Notes

Seasoning. If using the vinaigrette on vegetables or grain bowls, season with a little salt.

Storage. The vinaigrette can be stored in a jar with a tight-fitting lid in the fridge for one week. As oil can solidify when chilled, bring the vinaigrette to room temperature and shake well before using.

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Nutrition