- 4 Satsumas (juiced, yielding roughly 1/2 cup juice)
- 2 Tablespoons Apple Cider Vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon coarse ground pepper
- 1/4 cup olive oil
Here are all the ingredients laid out and ready to put together lickety split:
Ingredients for making Satsuma Vinaigrette |
The not-so-arduous task of juicing a satsuma |
Once I juiced all four satsumas, I poured the bright orange nectar into the salad dressing container.
Satsuma Juice |
To that, I added 2 Tablespoons apple cider vinegar,:
A half teaspoon sugar:
Some fresh ground pepper:
Some salt:
And a quarter cup of olive oil:
I ran out to the garden and picked some Black Seeded Simpson Lettuce and (not shown) some Red Romaine that is growing on the row next to the bok choy:
I washed the lettuce up to remove dust, leaves and critters that sometimes stow away on the fresh-picked lettuce. Then I shook up the vinaigrette to mix up all the flavors. I served up a nice plate of fresh salad and drizzled some of the vinaigrette on top.
The vinaigrette was both sweet and tangy with a nice citrus flavor. It is one of those dressings that you want to have a piece of bread to sop up the vinaigrette that remains on your plate after the salad is gone. This recipe is a keeper!
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