Cookbook

Whole Orange Dijon

Vinaigrette

1 Prep 10 minutes

2 Makes 1½ cups

1 orange

1 small eschalot, halved

1 clove garlic

2 tablespoons white wine vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

125ml (½ cup) olive oil

Sea salt and freshly ground black pepper, to taste

1. Finely grate rind from orange; remove skin from orange and cut

orange into quarters. Add rind and orange ﬂesh to blender jug.

2. Add eschalot, garlic, vinegar, mustard, and honey to blender

jug and secure lid.

4 BLEND 20 seconds or until smooth and combined.

4 MIX 20 – 30 seconds. While motor is running remove inner

cap and gradually add oil until combined. Season to taste with

salt and pepper.

Serve: with your favourite salad.

Storage: transfer to an airtight container and store in the

fridge for up to 3 days.

Lime & Wasabi

Vinaigrette

1 Prep 5 minutes

2 Makes ½ cup

1 lime, peeled, seeds removed

1 tablespoon rice wine vinegar

2 teaspoons wasabi paste

80ml (⅓ cup) rice bran or grapeseed oil

Sea salt and freshly ground pepper, to taste

1. Place lime, vinegar, wasabi and oil into blender jug and secure

lid.

4 BLEND 15 seconds or until smooth and combined. Season to

taste with salt and pepper.

Serve: drizzle over your favourite salad greens or use as a

dressing for a chicken, tuna or prawn salad.

Storage: transfer to a clean airtight container and store in the

fridge for up to 3 days.