This is my new and absolute favorite salad dressing. It’s sweet, spicy and light. That’s what a dressing should be, right? It has orange juice, mustard and my new love, red chilies. They’re spicy but not overwhelmingly so—certainly less spicy than, say, a serrano. I use red chilies because they’re so pretty. I haven’t tested it with green chilies or jalapeño. But use what you’d like!
This dressing is perfect for a bitter radicchio salad or green salad—or just to dunk your bread into it. I always have some leftover (I suppose I make more dressing than salad, typically), and I definitely used the rest with crudités and bread. It’s just the perfect mix of sweet, acidic and spicy.
All you need for this recipe are a whisk and a bowl—or a mason jar if you prefer to shake than whisk! But given the name of this blog, I love a good whisk! Enjoy, and leave a comment below if you enjoy it!
Sweet, spicy and light: That’s what a dressing should be, right?
10 Minutes
10 Minutes
Step 1
Add orange juice through salt to a bowl and whisk (or to a mason jar and shake) to ensure the mustard is incorporated. Slowly add oil and whisk (or shake) until emulsified. Add pepper to taste. The dressing keeps for 5 days in an airtight container (if it lasts that long!)
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