Our house dressing! With three different citrus fruits and a generous splash of our Original Apple Cider Vinegar, this dressing has the kind of brightness that makes even the simplest greens delicious.
The magic happens in the first step—letting the finely chopped shallot mellow in the citrus and vinegar creates a foundation that's tangy without being harsh. The olive oil smooths everything out, while cumin, Mexican oregano, and smoked paprika add warmth and depth you don't expect.
Our Blood Orange + Meyer Lemon + Tangerine Shrub brings even more fruit-forward complexity to the mix. We love this dressing drizzled over butter lettuce and avocado with a handful of toasted seeds, but honestly, it makes everything taste like sunshine.
Ingredients:
- 1 medium shallot, finely chopped
- Zest and juice of 1 lemon, 1 lime, and 1 orange
- ½ cup apple cider vinegar
- ½ teaspoon kosher salt
- 1 cup olive oil
- 1 tablespoon Blood Orange + Meyer Lemon + Tangerine shrub
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- ¼ teaspoon smoked paprika
- Pepper to taste
Directions: Combine shallot, citrus juice and zest, apple cider vinegar, and salt in a bowl or jar. Let sit 10 minutes to mellow the shallots. Add olive oil, shrub, spices, and pepper.
Whisk well or shake until combined, then taste. This makes a lively dressing, and we love it on a salad of butter lettuce and avocado, with some toasted seeds (pumpkin, sunflower, poppy) as a garnish.
