Tangerine peels contain 4x more flavor compounds than the juice—most dressings waste the best part.
Tangerine Dressing
Elevate your salads with a burst of sunshine by whipping up this zesty tangerine dressing! Featuring juicy tangerines, a splash of tangy vinegar, and a hint of honey, this dressing strikes the perfect harmony between sweet and citrusy flavors. Dive into seasonal freshness and transform your greens into a vibrant culinary delight!
Prep
10
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(2)
- 1 cda. de miel (15 ml)
- 1 taza de aceite de oliva (240 ml)
🧂Spices & Seasonings(3)
- Pimienta negra, al gusto
- 1/2 cda. de romero (7.5 ml)
- Sal, al gusto
🍯Sauces & Condiments(1)
- 1 cda. de mostaza Dijon (15 ml)
📦Other(1)
- 1/4 de taza de jugo de mandarina (60 ml)
👨🍳 Instructions
- 1
In a bowl, combine tangerine juice, Dijon mustard, honey, and rosemary.
- 2
Whisk together until well blended.
- 3
Slowly add olive oil while whisking to emulsify the dressing.
- 4
Season with salt and black pepper to taste.
💡 Pro Tips
- ✓Add olive oil at a rate of 1 tablespoon per 30 seconds of whisking to create a stable emulsion - going faster will cause the dressing to break.technique1 tbsp per 30 seconds
- ✓Use a 3:1 oil to acid ratio (tangerine juice) as the foundation, then adjust - citrus dressings need this higher oil ratio due to tangerine's lower acidity than vinegar.ingredient3:1 oil to acid ratio
- ✓Warm your tangerine juice to 70-75°F before whisking because cold citrus juice creates weaker emulsions and the dressing will separate faster.technique70-75°F
- ✓Add honey after the mustard but before oil - honey's viscosity helps stabilize the lecithin in Dijon mustard, creating a stronger emulsifier base.timing
- ✓Use a narrow, deep bowl rather than wide shallow one - the concentrated vortex from whisking in tight circles creates better emulsion shear force.equipment
Share this recipe
Prep
10
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Tangerine peels contain 4x more flavor compounds than the juice—most dressings waste the best part.
Tangerine Dressing
Elevate your salads with a burst of sunshine by whipping up this zesty tangerine dressing! Featuring juicy tangerines, a splash of tangy vinegar, and a hint of honey, this dressing strikes the perfect harmony between sweet and citrusy flavors. Dive into seasonal freshness and transform your greens into a vibrant culinary delight!
📝 Ingredients
Serves 4🫙Pantry Staples(2)
- 1 cda. de miel (15 ml)
- 1 taza de aceite de oliva (240 ml)
🧂Spices & Seasonings(3)
- Pimienta negra, al gusto
- 1/2 cda. de romero (7.5 ml)
- Sal, al gusto
🍯Sauces & Condiments(1)
- 1 cda. de mostaza Dijon (15 ml)
📦Other(1)
- 1/4 de taza de jugo de mandarina (60 ml)
👨🍳 Instructions
- 1
In a bowl, combine tangerine juice, Dijon mustard, honey, and rosemary.
- 2
Whisk together until well blended.
- 3
Slowly add olive oil while whisking to emulsify the dressing.
- 4
Season with salt and black pepper to taste.
💡 Pro Tips
- ✓Add olive oil at a rate of 1 tablespoon per 30 seconds of whisking to create a stable emulsion - going faster will cause the dressing to break.technique1 tbsp per 30 seconds
- ✓Use a 3:1 oil to acid ratio (tangerine juice) as the foundation, then adjust - citrus dressings need this higher oil ratio due to tangerine's lower acidity than vinegar.ingredient3:1 oil to acid ratio
- ✓Warm your tangerine juice to 70-75°F before whisking because cold citrus juice creates weaker emulsions and the dressing will separate faster.technique70-75°F
- ✓Add honey after the mustard but before oil - honey's viscosity helps stabilize the lecithin in Dijon mustard, creating a stronger emulsifier base.timing
- ✓Use a narrow, deep bowl rather than wide shallow one - the concentrated vortex from whisking in tight circles creates better emulsion shear force.equipment