Tangelo Vinaigrette

This vinaigrette balances sweet tangelo juice with sharp Dijon and silky olive oil for a dressing that's equal parts bright, bold, and smooth.

Why You'll Love Tangelo Vinaigrette

It's not just another vinaigrette-it brings balance, body, and bold citrus flavor. Whether over greens, grilled veg, or grain bowls, this is your new secret weapon.

Tips and Tricks

• Use a microplane to zest the tangelo into the vinaigrette for extra citrus depth.
• A pinch of sugar or honey can mellow the acidity if your vinegar is especially sharp.

Variations

• Sub the Dijon for whole grain mustard for added texture.
• Add minced shallot or garlic for savory depth.
• Try swapping tangelo for Meyer lemon, orange, or grapefruit juice.

Substitutions

• Use white wine vinegar, sherry vinegar, or Champagne vinegar-just avoid distilled white.
• No tangelo? Use a mix of orange and lemon juice to mimic the flavor.
• For a creamier version, blend in 1 tablespoon Greek yogurt or crème fraîche.

Best served with

• Mixed greens with goat cheese and toasted seeds
• Roasted carrots, beets, or Brussels sprouts
• Farro, quinoa, or lentil grain bowls

How to Store Leftovers

• Store in the fridge in an airtight container for up to 2 weeks.
• Shake vigorously or re-blend before using.

Common Questions

Tangelo Vinaigrette

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This vinaigrette balances sweet tangelo juice with sharp Dijon and silky olive oil for a dressing that's equal parts bright, bold, and smooth.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 20 tablespoons

Course: Dressing/Condiment

Cuisine: Californian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• ½ cup extra-virgin olive oil such as Graza Drizzle
• ½ cup vinegar anything but distilled white
• 2 tablespoon Dijon mustard
• 2 tablespoon tangelo juice about ½ tangelo
• Kosher salt and black pepper to taste

Equipment

• 2-Cup Jar with Lid
• Citrus juicer (optional)

Method

 

1. In a 2-cup jar, combine olive oil, vinegar, Dijon mustard, and freshly squeezed tangelo juice.
2. Stir or shake to emulsify. Season to taste with kosher salt and black pepper.
3. Store in the fridge in an airtight container for up to 2 weeks. Shake well before each use.

Notes

Storage: keeps in an airtight jar in the fridge for about 2 weeks. Give it a good shake before each use since the oil and vinegar will separate.

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