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recipes quick recipes citrus vinaigrette
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Recipes
(92)
Quick
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Must love lemon.
4.0
(3.91)
Quick
Recipes
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
3.3
(3.25)
Quick
Recipes
This easy recipe for tangy red wine vinegar dressing has a kiss of Dijon mustard and maple syrup for balance. Highly adaptable, it comes together in a flash.
4.0
(4.17)
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Recipes
From pasta to salad to cake (yes, cake).
Quick
Recipes
A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.
5.0
(4.75)
Recipes
You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
4.0
(4.13)
Quick
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Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.
3.6
(3.59)
Quick
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This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.
4.0
(3.82)
Quick
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No more excuses for store-bought salad dressing.
4.0
(4)
Quick
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Inspired by classic blue cheese dressing, this citrusy version leans on pantry-friendly preserved lemon to bring the salty funk-factor.
5.0
(5)
Quick
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Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
5.0
(5)
Quick
Recipes
Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.
4.7
(4.74)
Articles
(108)
Cooking
It features a whole lemon—rind, pith and all.
Ali Francis
techniques
We love the bright, cheery flavor that citrus adds to our cooking—here's how to make the most out of your oranges, lemons, limes, and more.
Rochelle Bilow
techniques
Not only does homemade salad dressing taste better than the bottled stuff, it's easy to whip up. Here's how to make a vinaigrette.
Rochelle Bilow
Cooking
Homemade salad dressing is the easiest way to improve your salads and impress your guests. Here's how.
Alex Delany
Shopping
Recipes created by Bon Appétit editors, exclusive content, and specialty ingredients, all delivered straight to your kitchen.
Bon Appétit Staff & Contributors
techniques
Learn how to emulsify your vinaigrette so that it'll actually stay as silky-smooth as you intended.
Rick Martinez
Videos
(141)
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Refreshing and colorful, this quick clementines recipe makes you forget the best citrus is around during the coldest months.
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Produced by Bon Appétit for Colavita | This flavorful chicken and bread salad featuring Colavita® Olive Oil will become your new go-to dinner. It has everything you're craving and it's easy to make.
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Join Brad Leone, Zaynab Issa, Melissa Miranda, and Chrissy Tracey in the Bon Appétit Test Kitchen as they each prepare a cool fruit-based dessert perfect for warm summer nights. From cantaloupe candy and fresh berry sorbet to grilled mangoes and cheesecake, there's sure to be something here for every person at the cookout.
See Zaynab's full recipe for her lemon ricotta cake here: https://weightloss-tricks.today/recipe/any-berry-lemon-ricotta-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
See Zaynab's full recipe for her lemon ricotta cake here: https://weightloss-tricks.today/recipe/any-berry-lemon-ricotta-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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Make this recipe from Caesarstone and Bon Appétit
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Bon Appétit’s Brad Leone is back for episode 54 of “It’s Alive,” and this time he’s fermenting citrus fruits! Brad tries his hand at fermenting kumquats, lemons, limes, and blood orange to give your average citrus an It’s Alive kick. Work them into vinaigrettes, top your squid salads with them, or get creative! The world is your oyster, whether you pronounce your oyster condiment mignonette or “min-yet.”