Orange Ginger Dressing
Orange Ginger Dressing Recipe full of citrus fruit to dress up spinach, arugula, kale salad with veggies of choice.
Orange Ginger Dressing Recipe full of citrus fruit to dress up spinach, arugula, kale salad with veggies of choice.
- Carbohydrate 2.905468336072 g
- Cholesterol 0 mg
- Fat 1.18121000053511 g
- Fiber 0.0600833342154979 g
- Protein 0.196658333517666 g
- Saturated Fat 0.16218333340627 g
- Serving Size 1 1 serving (52g)
- Sodium 8989.5796225265 mg
- Sugar 2.8453850018565 g
- Trans Fat 0.0583216667060649 g
- Calories 23 calories
Step-by-step
- In a food processor or high speed blender, combine all ingredients and process until smooth.
Processing fresh ginger and diced orange together requires a high-speed blender or a food processor to fully break down fibrous rhizome strands into a uniform liquid. Acidity from the orange juice cuts through the bitter compounds in sturdy greens like kale and arugula, while extra virgin olive oil acts as a hydrophobic barrier to coat leaves evenly.
- Peel the fresh ginger thoroughly to avoid stringy mouthfeel in the finished emulsion.
- Let the blended mixture rest for 15 minutes before serving to allow the flavors to meld.
- Store this preparation in an airtight glass jar for up to 3 days in the refrigerator.
- Whisk 1 teaspoon of Dijon mustard into the processor if a tighter, longer-lasting emulsion is desired.
- Ensure the extra virgin olive oil is added in a steady stream while the motor runs to prevent separation.
Citrus juice provides a sharp pH drop that balances the pungency of raw root ginger. Mechanical shearing from the blender blades breaks the fruit cells apart completely.
