This was first done for a salad of beets, a peppery cress, arugula, and shreds of Little Gem lettuce. It will go with plenty of other salads of sharp or spicy elements, as well as on pork chops or chicken. Use a milder olive oil, and be sure to use organic oranges with plenty of flavor and some acid. Organic because you want to rub the bowl with the orange skin to flavor the dressing.
INGREDIENTS:
1 ounce orange juice + a 1×2 inch piece of peel (only if organic)
1½ ounces good quality balsamic vinegar
Scant 1/8th teaspoon fresh thyme or rosemary, minced
Optional- ½ teaspoon minced shallot
Salt and pepper to taste (go light on salt as balsamic vinegar sometimes carries a salty characteristic)
6 ounces milder tasting extra virgin olive oil, plus more as needed
METHOD:
Rub a non-reactive bowl vigorously with the outside of the orange peel until you can see oils on the bowl surface or the bowl is fragrant with orange. Add the herbs, shallot if using, and salt and pepper. Add the vinegar and allow flavors to marry 5-10 minutes.
Add orange juice and whisk together.
Slowly drizzle in the oil in a thin stream, whisking vigorously to emulsify the oil. If the dressing still seems thin or not wholly emulsified after the 6 ounces of oil, continue adding oil until dressing appears slightly thick/creamy. Taste. It should still have an acidic spark, but should also have a little sweetness and orange flavor. Everything should be in balance.
Use right away or store in refrigerator for 2-3 days.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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