Light Orange-Lime Vinaigrette

By Foodiewife

We tested a number of methods in search of low-fat vinaigrette and dressing recipes, and discovered that using fruit juice worked well. But you can’t just replace oil with juice, or the dressing turns out thin, with diluted flavor. We determined that the fruit juice needed to be cooked to a syrupy consistency—a technique known as “reducing”—and then mixed with the other vinaigrette ingredients. The viscous nature of the finished vinaigrette caused the dressing to cling to greens without needing much oil in the vinaigrette or dressing recipe

Ingredients

• 2 2 2 cups orange juice
• 3 3 2 tablespoons juice from 2 limes
• 2 2 2 tablespoons extra-virgin olive oil
• 1 1 1 tablespoon honey
• 1 1 1 tablespoon minced shallot
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon ground black pepper

Details

Adapted from americastestkitchen.com

Preparation

Step 1

Bring the orange juice to a boil in a small saucepan over medium-high heat. Reduce the heat to medium and simmer briskly until the juice is thick, syrupy, and measures cup, 25 to 35 minutes.

Transfer the orange juice syrup to a small bowl and refrigerate until cool, about 15 minutes. (The syrup can be refrigerated in a covered container for up to 2 days.)


Transfer the cooled orange juice to a jar and add the lime juice, oil, honey, shallot, salt, and pepper. Seal the lid and shake the mixture vigorously until emulsified, about 20 seconds.

The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.