So I was quickly making one of my standard lemon juice-based dressings yesterday when I grabbed what looked like a large round lemon (we’ve been getting some of those of our trees lately) and juiced it, until I realized it was actually an orange! I’d never made a dressing with orange juice but this worked out really nicely, especially since I used it to dress a peppery arugula salad. The salad also had some dulse in it, which helped cut the sweetness of the dressing as well. I’m going to try other variations of this, possibly with some garlic or on top of some kale or mustard greens.
- Juice of 1/2 lemon
- Juice of 1 medium orange
- 1 tablespoon german mustard (or dijon)
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon Bragg’s liquid aminos