Salad dressing with mustard and orange is an easy, delicious and healthy salad dressing to make at home. This dressing is special as it uses components in the citrus juice and the mustard as natural emulsifiers to create a stable (olive) oil in water emulsion. You find this emulsion rather viscous and a few quick stirs with a fork will make this dressing homogeneous again the next day. And you are the master of the ingredients! Fresh juice with vitamins, fresh dill, healthy olive oil and no additives!
the art of making a salad dressing with mustard and orange
This dressing is a classic olive oil in water phase emulsion. The emulsified oil will give the dressing a thicker consistency and will cause the dressing to adhere to the salad leaves. In the South-East Asian kitchen, salad dressings often miss the oil and consequently end up at the bottom of the bowl quickly. The watery phase consists of fresh orange or mandarin juice, a shot of red balsamic vinegar, honey, a spoon of mustard and dill, freshly ground pepper and some salt. To this the mustard is added and mixed. The sequence of addition is not important. When the mixture is well homogenized, add a half of this volume as olive oil. Stir with a whisk or a fork. You will find this dressing has sweet, bitter and fresh citrus notes, and is surprisingly stable and thick.
If you need to apply to a salad with sweet ingredients such as dates, figs or raisins, you may replace the fresh orange juice by fresh lemon juice in the dressing formulation, making the dressing with a bit more citric acid flavour.
If you have fresh dill, by all means use it. Ensure to use the tops only and slice these fine. But dried dill tops also work quite well.