Vinaigrette with Citrus Juice Recipe
Vinaigrette with Citrus Juice
Total time: less than 15 minutes

Preparation time: 5 minutes

Difficulty: Easy
Chef's Note

Give a new summery twist to your salads by putting away your vinegars and replacing them with citrus juice when making your vinaigrette.



The principle is simple: 1 part citrus juice to 2 parts oil.

You can make a tarter dressing using grapefruit, lemon or lime juice. 
You can make it mellower with orange, tangerine or kumquat juice
or create a balance by combining sour and sweet juices. 

Hints and tips:
- if your vinaigrette is too sour, add a touch of honey - delicious! 
- don't hesitate to remove some of the zest from the fruit; cut it into thin julienne strips and sprinkle over the dish 

Great combinations - be daring and create your own summer salad pairings 

  • lettuce (any combinations of greens)
  • cold chicken (pairs well with sweet and sour, particularly with a touch of honey) 
  • cold fish (loves lime and adores chopped chives) 
  • shellfish 
- See above

White fish salad with citrus dressing (MS) 

  • steamed or poached white fish, cooled (turbot, monkfish, etc.) 
  • vinaigrette made of 1 part lemon juice, 2 parts oil 
  • salt, pepper, chives 
  • lamb's lettuce or Boston lettuce 
  • sliced raw mushrooms 
  • some diced tomato 

Marinated salmon salad with lime dressing (MS)

  • fresh salmon marinated for 24 hours in the vinaigrette
  • vinaigrette made of 1 part lime, 2 parts olive oil 
  • sea salt, green peppercorns, chives 
  • serve on Boston lettuce or lamb's lettuce 
  • garnish with bean sprouts 

Shellfish salad with grapefruit dressing (MS)

  • shrimp, scallops, lobster, prawns as desired: steamed and cooled 
  • vinaigrette made of 1 part grapefruit juice and 2 parts oil 
  • sea salt, green peppercorns, dill 
  • serve on Boston lettuce or lamb's lettuce 
  • garnish with cubes of grapefruit 

Orange chicken salad (MS)

  • sliced cold chicken
  • vinaigrette made of 1 part orange or tangerine juice and 2 parts olive oil
  • 1 tsp. honey
  • serve on Boston lettuce or lamb's lettuce 
  • garnish with walnuts, raisins and citrus sections 
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