Citrus vinaigrette from Six Seasons: A New Way with Vegetables (page 41) by Joshua McFadden and Martha Holmberg

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Accompaniments: Sautéed greens with olives (Misticanza)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pastaplease on March 27, 2026

    Quite good. I usually go for something that's more tart, but this dressing is a nice mix of flavors and I can imagine it on all kinds of different salads or veggies. I made it to go with the Kohlrabi and arugula salad in this same book. Keeper.

  • Fyretigger on June 24, 2025

    This is a total winner. The citrus and honey somehow bring out the fruitiness of the olive oil. It’s fantastic on the Brussels sprouts salad in the book.

  • clkandel on May 19, 2025

    Very nice dressing that will go on a lot of different dishes. Used it on a roasted beet, arugula, toasted walnut, and goat cheese salad.

  • Bassnwhaler on February 06, 2024

    Forgot the orange and it was still delicious. Used meyer lemon. Good for a quinoa bowl and a million other things.

  • clkandel on November 22, 2021

    Very tasty. Love the citrus elements. Made this originally for the Roasted Beets and Carrots with Couscous, but think it will also be great on a simple kale salad.

  • mharriman on May 20, 2021

    Very easy to prepare. I used my Vitamix blender to get the added emulsion. This went well with the little gems salad in the same cookbook (subbed for the lemon cream). A refreshing salad dressing that makes enough for 8-10 salad servings- depending upon amount used for each salad serving. really like that it has staying power/longevity in fridge.

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