Naranj Sumac Vinaigrette
A bright naranj sumac vinaigrette made with sour orange juice and zest and no vinegar. A zingy, fragrant seasonal Persian dressing.
Servings: 6
Calories: 101kcal
Ingredients
- ½ tsp naranj zest
- ¼ cup naranj juice
- ¼ cup extra-virgin olive oil
- 1.5 tbsp honey or maple syrup
- 1 tbsp scallion minced, white and light green parts preferred
- 1 tsp sumac ground spice
- ½ tsp Dijon mustard
- ¼ tsp sea salt
- ¼ tsp pepper freshly cracked black pepper
Instructions
- Add all ingredients to mason jar, seal, and shake vigorously until emulsified OR whisk together in a bowl.1/2 tsp naranj zest, 1/4 cup naranj juice, 1/4 cup extra-virgin olive oil, 1.5 tbsp honey, 1 tbsp scallion, 1 tsp sumac, 1/2 tsp Dijon mustard, 1/4 tsp sea salt, 1/4 tsp pepper
- Adjust the salt and pepper seasoning to taste.
Video
Notes
Keeps for up to 3 days in the refrigerator. Dress the salad just before serving.
Note: Nutrition facts calculated using an orange instead of naranj.
Nutrition
Calories: 101kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 102mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 32IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 0.1mg
