sides mediterranean

Orange + Lemon Herb Vinaigrette (For Bitter Greens and Fish)

A brighter, sweeter vinaigrette that tames bitter greens and complements fish. Orange juice softens the lemon's edge while herbs add aromatic depth.

vegetarian vegan gluten free dairy free
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Prep 5 min
Cook 0 min
Total 5 min
Servings 8
Difficulty Easy

Ingredients

Instructions

  1. In a small bowl, whisk together the orange juice, lemon juice, orange zest, lemon zest, Dijon mustard, minced shallot, thyme, honey (if using), salt, and pepper.

    Tip: The combination of orange and lemon creates a more complex acid profile than either alone.

  2. Slowly drizzle in the olive oil while whisking constantly. The dressing should become pale and slightly thick—this means it's emulsified.

  3. Alternatively, add all ingredients to a jar, seal tightly, and shake vigorously for 30 seconds.

  4. Taste and adjust: more orange juice for sweetness, more lemon for brightness, more salt for depth.

  5. Use immediately or store in the refrigerator for up to 5 days. Shake before using.

Storage & Meal Prep

Store in a sealed glass jar in the refrigerator for up to 5 days. The olive oil will solidify when cold — let the jar sit at room temperature for 10 minutes and shake vigorously before using. Fresh citrus juice means this dressing does not keep as long as vinegar-based versions.

FAQ

Can I make this vinaigrette ahead of time?

Yes, it keeps well for up to 5 days refrigerated. The flavors actually improve after a few hours as the shallot mellows and the herbs infuse the oil. Shake well before each use to re-emulsify.

What greens pair best with this citrus vinaigrette?

This dressing is specifically designed to balance bitter greens like radicchio, endive, frisée, and arugula. The orange sweetness tames their bitterness. It also works beautifully on fennel salads and as a drizzle over grilled fish.

Can I substitute the honey to make it vegan?

Yes, use maple syrup or agave nectar in the same quantity. The honey is optional and only adds a touch of sweetness to balance the citrus acidity. You can also omit it entirely if your oranges are sweet enough.

Nutrition Facts

8 Servings

Customize Ingredients

Vegetables
Shallot
21 g
Oils & Fats
Extra Virgin Olive Oil
108 g
Herbs & Spices
Lemon Juice (Fresh)
30 g
Orange Zest
2 g
Lemon Zest
1 g
Fresh Thyme
1 g
Salt
3 g
Black Pepper
0.5 g
Condiments
Dijon Mustard
5 g
Sweeteners
Honey (Raw)
3.5 g
Liquids
Orange Juice (Fresh)
31 g

Per Serving

124kcalCalories
0gProtein
1gCarbs
14gFat
0gFiber
Sodium
10mg0% DV
Potassium
19mg0% DV
Calcium
3mg0% DV
Iron
0.1mg1% DV
Magnesium
1mg0% DV
Vitamin C
2.9mg3% DV
Vitamin A*
1µg0% DV
Vitamin K
10.4µg9% DV
Folate
2µg1% DV
Extra Virgin Olive Oil
Orange Juice (Fresh)
Lemon Juice (Fresh)
Orange Zest
Lemon Zest
Dijon Mustard
+5 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

This is the dressing I reach for when I want something brighter, sweeter, more aromatic than the standard lemon-olive oil version.

The orange juice softens the lemon’s sharp edge. The dual zest—orange and lemon—adds aromatic oils that make the dressing smell as good as it tastes. Fresh thyme brings an earthy note that grounds all that citrus.

This dressing was made for bitter greens. Radicchio, endive, arugula, frisée—the sweetness and acid balance their bite. It’s also excellent over fish, especially oilier fish like salmon or sardines, where the citrus cuts through the richness.

Best Uses

For salads:

  • Bitter greens (radicchio, endive, frisée)
  • Arugula with shaved Parmesan
  • Fennel and orange salad
  • Winter citrus salads

For proteins:

  • Grilled salmon
  • Pan-seared fish
  • Shrimp
  • Chicken breast

For vegetables:

  • Roasted beets
  • Steamed asparagus
  • Grilled fennel

Variations

Blood Orange: Use blood orange juice and zest for a dramatic color and deeper flavor.

Herb Swap: Replace thyme with tarragon for anise notes, or chives for a milder onion flavor.

Spiced: Add a pinch of ground cumin or coriander for North African flair.

Ginger: Add 1 tsp grated fresh ginger for warmth and complexity.

Part of The Mediterranean Sauce Kit