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Tangerine and Fennel Vinaigrette Recipe

Daniel Gritzer
Published: Last Updated:
Tangerine and Fennel Vinaigrette Recipe

Winter citrus like tangerine opens up a world of vinaigrette flavor possibilities. [Photograph: Daniel Gritzer]

Most produce is a sad sight during the winter, except for citrus. We whipped up this tangerine vinaigrette to celebrate one of the few fruits that's best this time of year. It's delicious on salads, or as a sauce for roasted or grilled fish, pork, or chicken.

Why this recipe works:

  • A blend of fresh tangerine and lemon juices creates a dressing with a perfect 3:1 ratio of oil to acid for a perfectly smooth emulsion that's both tart enough (thanks to the lemon juice) and flavorful enough (thanks to the tangerine juice).
  • Tangerine zest and ground fennel seed add an extra hit of flavor and complexity.

Read more: How to Adjust Your Vinaigrette to Feature Winter Citrus

  • Yield:Makes about 1 cup of vinaigrette
  • Active time: 5 minutes
  • Total time:5 minutes

Ingredients

  • 2 tablespoons finely minced shallot (about 1 small shallot)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely grated zest and 2 tablespoons fresh juice from 1 tangerine
  • 2 tablespoons fresh juice from 1 lemon
  • 1/2 teaspoon ground fennel seed
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Combine shallot, mustard, tangerine zest and juice, lemon juice, and fennel seed in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealed jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 5 days.

This Recipe Appears In
How to Adjust Your Vinaigrette to Feature Winter Citrus Vinaigrette: A Sauce For More Than Just Salads

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Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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