Creamy Orange Salad Dressing
- 1 medium seedless orange, including the zest
- 1 teaspoons Simba Mbili ginger powder
- 3 tablespoons vegetable oil
- 3 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 2 teaspoons Simba Mbili mustard powder
- 2 teaspoons honey
- Pinch of fine sea salt
- Make dressing base: to a bowl add the mustard, mayonnaise, honey, 1 tablespoon of vinegar, 2 tablespoons of oil, orange zest and a pinch of salt. Whisk until smooth and set aside.
- Prepare the orange: cut both ends of the orange, place on one end on top of a cutting board and cut the rind (including the pith) slicing downwards all the way around. Chop the orange roughly.
- Purée orange: purée the orange, add 1 teaspoon of ginger powder, 1 tablespoon of vinegar and 1 tablespoon of oil.
- Remove pulp: place a fine-mesh sieve over a bowl. Pour in the fruit mixture and using a large spoon (or flexible spatula) stir until all the juice has collected in the bowl. Do this thoroughly.
- Assemble dressing: whisk the orange liquid into the creamy base mixture.
- Refrigerate: pour into a jar/bottle and refrigerate for 4-6 hours (or overnight). This will thicken the dressing and intensify the flavour. Yields approx. 1 cup (240ml) of dressing.
Notes
- Zest the orange before removing the rind (as per instructions).
- Try to remove as much juice from the orange pulp mixture as you can.
- I recommend refrigerating your orange ginger dressing for 4-6 hours before serving. This will intensify the flavour as well as help thicken the dressing and make it creamier.
- Keep refrigerated for up to 5 days.
- Number of servings: 8 (1 serving = 2 tablespoons).
- Serve with roasted vegetable salad, coleslaw, roasted root vegetables.
