Freso orange and garlic confit vinaigrette from Grains for Every Season: Rethinking Our Way with Grains (page 319) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy brown rice with deeply roasted broccoli, carrots, and turnips

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

  • breakthroughc on March 21, 2026

    The second time I made this I roasted a head of garlic in olive oil in a ramekin in the oven.Then proceeded with the recipe. Much better results. I added Dijon mustard based on my preference.,

  • SheilaS on March 15, 2026

    At first taste, I thought the roasted garlic flavor overpowered the orange but on the grains, I liked it. I only made a half batch but used the zest of a whole orange. I added extra vinegar and honey.

  • hashi on March 14, 2025

    Yes.Yes.Yes. Use this with the quinoa salad and then put it on everything else.

  • babyfork on February 14, 2024

    If this turns out bitter, you screwed up the garlic confit. I adjusted the amount of oil, vinegar, salt, and honey slightly as my Cara Cara orange only produced about 1/3 cup of juice, not the full 1/2 cup called for. Otherwise, I followed the recipe and it turned out just as the author said it should - "fruity, lightly garlicky, and not too sharp." A lovely dressing. Next time I might cheat on making the garlic confit though and see how it turns out subbing storebought Christopher Ranch roasted garlic in olive oil.

  • rmardel on December 16, 2022

    This is lovely if the garlic is not bitter. One must be careful and pay attention to the garlic confit recipe as written; it is difficult to get the heat low enough on my stove for a very small quantity of garlic. The recipe also works very well using the caramelized garlic from page 201 of Yotam Ottolenghi's book Plenty More.

  • Lepa on April 25, 2022

    This was too bitter for me (and I like bitter, just not in salad dressing). I felt it lacked a brightness I prefer in salad dressings.

  • metacritic on February 09, 2022

    This is more subtle than one might expect based on the ingredients, which include loads of garlic confit, but it is also a very good dressing with gentle notes that pull together a dish. It is creamy, garlic, and has a hint of sweetness -- all in good balance with one another.

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