If you’re looking for something a little bit different from vinegar-based vinaigrette or even one made with lemon juice, then this easy grapefruit dressing is an excellent choice. Perfect on a side salad or on a meal salad, it’s super simple to make and it keeps in the fridge for a long time.
We have a grapefruit tree in front of our house that is insanely prolific, so throughout the winter season I am constantly looking for ways to incorporate them into my cooking. And even with eating at least a grapefruit per day and giving them away to whoever will take them, I’m still left with more than I can handle!
So that was the inspiration for this recipe, and I’m honestly super happy with it! It’s a little bit different and goes great over greens like rocket or endive.
How to Make Zingy Grapefruit Dressing
This is super simple and can be made in one bowl (or jar). First, simply squeeze out the juice of one grapefruit. Then, also add in a touch of sherry vinegar.
The grapefruit I developed this recipe with were relatively sweet and lacking in acidity so I thought the dressing needed an extra kick – hence the vinegar. However, if you have particularly sour grapefruits, then you can probably go ahead and leave this out.
To the juice, also add in a grated clove of garlic (I like to use a microplane grater, but you can just very finely mince it with a knife) and a finely diced shallot.
To boost some umami, I also like to add in an anchovy fillet. I use anchovies in a lot of salad dressings (see my brussels sprout salad or my charred corn salad) because of the complex flavour it adds.
It’s not fishy at all and really boosts it. That being said, if you want to keep this vegetarian, you can leave it out.
Finally, simply add in a touch of honey to add a bit of sweetness to the dressing and some whole grain mustard for flavour and to aid in emulsion. Then, go ahead and season with pepper (and salt if you didn’t use the anchovy). Whisk everything to combine.
Then, whisking constantly, slowly stream in some extra virgin olive oil. You want to go slowly to ensure that the dressing is adequately emulsified and the oil remains mixed in.
If you don’t want to get this technical, you can also mix the entire dressing in a single jar, add the oil and screw the lid on tightly.
Then, simply shake the jar vigorously until the dressing is fully emulsified. This won’t stay together for as long, but it works just fine if you want to save a minute or two.
Once it’s made, go ahead and drizzle it over my arugula and quinoa salad – it’s excellent there!
Grapefruit Vinaigrette
Ingredients
- 60 ml (¼ cup) fresh grapefruit juice from 1 grapefruit
- 1 tbsp sherry vinegar (see notes)
- 1 tsp whole grain mustard
- ½ tsp honey
- 1 clove garlic grated
- 1 small shallot finely diced
- 1 anchovy fillet (optional)
- 120 ml (½ cup) extra virgin olive oil
Instructions
- In a medium mixing bowl, whisk together the grapefruit juice, vinegar, mustard, honey, garlic, shallot and anchovy filllet, if using. Season with black pepper and a pinch of salt.
- Whisking constantly, slowly stream in the olive oil and ensure the dressing is fully emulsified. Use immediately or refrigerate in an airtight container.
Notes
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
And that’s all there is to making this dressing! This is an excellent use of grapefruit and it gives a bright, citrus flavour to all of the salads you may use it on!
Are you after a great vinaigrette using grapefruit juice? Have any questions about this recipe? Let me know in the comments!
