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Citrus Vinaigrette

Citrus Vinaigrette

Recipe by Liz Sempervive, Executive Chef of the Millstone Café 

George Cope (1855 - 1929), Oranges, 1893, oil on canvas, 16 × 20 in. Special purchase by Museum Volunteers' Cookbook Committee, 1990
George Cope (1855 - 1929), Oranges, 1893, oil on canvas, 16 × 20 in. Special purchase by Museum Volunteers' Cookbook Committee, 1990
Ingredients

½ cup Citrus juice (lemon, grapefruit, and/or orange)
Citrus zest From all the citrus used
½ cup Oil
2 Tbs Honey
¼ tsp Salt
Pinch Black Pepper
Pinch Onion Powder
Pinch Garlic Powder
Pinch Oregano

Directions

Put all the ingredients into a jar that has a tight-fitting lid (such as a cleaned jam jar or mason jar). Put the lid on the container and shake up all the ingredients until they all look to be one color and everything is mixed well.

This dressing can be stored in the fridge for one week and used for a variety of meals. In particular, this dressing is great on a nice big salad (I like to use a mix of baby greens tossed with cooked beets and walnuts!). 


Liz Sempervive is the Executive Chef of the Millstone Café and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded "Best New Chef, 2019" in Main Line Today magazine and participating as a contestant on Food Network’s Chopped.