Citrus Dressing

18 February 2022 Dairy Free Gluten Free Vegetarian Friendly
How do you overcome a cooking rut? We all have them. I definitely go through phases where I bore myself with my own repetitive repertoire or just feel uninspired in the kitchen.  When I’m having one of those weeks, I turn to dressings to revive my mojo.

A simple yet very effective way to jazz up the mundane, a new dressing can brighten up your day and transform a run-of-the-mill dish into something new and exciting.

My recent episode of cooking fatigue luckily collided with the beginning of citrus season and the welcome appearance of beautiful blood oranges at my local greengrocer. (I try to use them in basically every meal while they are available). Cue citrus dressing, both delicate and tangy and the most glorious pink colour when I use deepest ruby oranges.

You can make this all year around with pink grapefruit or oranges or only lemons and limes but I love to use it through the winter months bringing a sweet glow of sunshine to my plates.  I first published this as a dressing for a Fennel & Blood Orange Salad, but I drizzle it on just about every leaf and raw or cooked vegetable in my fridge, to dress up yesterday’s leftover chicken or fish and I also love it stirred through warm grains and rice before serving.

Welcome to my quick little shake-in-the-jar-dressing to get you right back into a creative cooking groove. And once your palate is swimming in warm citrus bliss, you may then decide (while in the swing of things) to try one new dish or add one more ingredient to an old favourite. I find its the little tweaks to the routine that make the biggest difference.

Citrus Dressing

  • 1 small blood orange (or 1/2 grapefruit or 1 small orange or 1 small clementine)
  • 1 lemon
  • 1 lime
  • 1 tbsp honey (orange blossom is great here) or maple syrup
  • 1 tsp dijon mustard
  • salt and pepper
  • 180ml extra virgin olive oil
  • Rinse citrus under cold water and dry them with a kitchen towel.
  • Zest and juice the citrus and combine together in a jar.
  • Add the honey or maple syrup, dijon mustard, salt and pepper and extra virgin olive oil, secure the lid tightly and shake with all your might.  Alternatively you can make this in a bowl with a whisk and add to a jar later to store in the fridge or in a food processor or blender (see note above).
  • This will keep for 3 weeks in the fridge.
Have you made this dish?

Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on