This lively Orange Basil Vinaigrette captures the essence of citrus season — fresh, fragrant, and beautifully balanced. The combination of sweet orange juice, aromatic basil, and mellow roasted shallots creates a dressing that’s both refreshing and refined. Inspired by a signature salad once served at Scott’s Seafood Grill & Bar, it’s wonderful drizzled over baby greens or used as a marinade for grilled seafood and chicken.
INGREDIENTS:
1/2 cup fresh basil, chopped
3 oranges, juiced
2 tablespoons roasted shallots, chopped
3 tablespoons sugar or honey
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine vinegar
1 cup olive oil
METHOD:
In a blender or food processor, combine basil, orange juice, roasted shallots, sugar (or honey), salt, pepper, and vinegar. Blend until smooth.
With the blender running on low speed, slowly drizzle in the olive oil until the dressing is fully emulsified and creamy.
Taste and adjust sweetness, salt, or acidity if desired.
Store in a glass jar or airtight container in the refrigerator for up to one week. Shake well before using.
CHEF’S NOTE:
To roast shallots, peel and toss them lightly with olive oil, salt, and pepper. Roast at 375°F for 25–30 minutes, or until golden and caramelized. Roasting mellows their bite and adds subtle sweetness, giving this vinaigrette a deeper, more complex flavor.
SERVING SUGGESTIONS:
- Toss with mixed baby greens, orange slices, and toasted almonds for a vibrant citrus salad.
- Spoon over grilled chicken, shrimp, or salmon for a light, coastal-inspired entrée.
- Use as a marinade for seafood or vegetables before grilling.
- Drizzle over avocado halves or roasted beets for an easy appetizer.
