Chili’s Citrus Balsamic Vinaigrette Recipe
Zesty, sweet, and bold — this Chili’s Citrus Balsamic Vinaigrette Recipe combines balsamic, orange, and lemon for the ultimate salad dressing.
Equipment
- A medium mixing bowl (a glass or stainless steel bowl is desirable).
- A small whisk or hand blender
- A measuring cup and spoons
- Fine grater or microplane (zesting citrus)
- A jar or bottle (tight lid) (to store and shake).
Ingredients
- ¼ cup balsamic vinegar
- 2 Tablespoons fresh orange juice.
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey to make it vegan
- 1 clove garlic minced fine.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
- Zest of 1 orange not necessary, of highly recommended
- Squeeze of crushed red pepper flakes may also be added in case you prefer a bit of a kick - I tend to do so!
Instructions
Step 1: Start with the base:
- Balsamic vinegar, orange juice, lemon juice, Dijon mustard, honey, and garlic should be whisked together in a medium bowl along with salt and black pepper.
Step 2: Whisk in the olive oil:
- Pour in the olive oil in a slow drizzle as you continue to whisk. The dressing will begin to emulsify — it will become creamy and smooth.
Step 3: Add zest for brightness:
- Add in the orange zest to add the bitter bite of fresh citrus aroma.
Step 4: Taste and adjust:
- Give it a taste — too tangy? Add a drizzle more honey. Need more zest? One more squeeze of lemon or orange will suffice.
Step 5: Bottle and chill:
- Add the vinaigrette to the jar or airtight bottle and save in the refrigerator. It’ll last up to 7 days. Shake well before each use.