Best 3 Warm Citrus Salad Dressing Recipes

Indulge in a symphony of citrusy flavors with our Warm Citrus Salad Dressing, a culinary masterpiece that transforms ordinary salads into extraordinary experiences. This versatile dressing, crafted with a harmonious blend of fresh citrus juices, tangy vinegar, and aromatic herbs, elevates the simplest greens to gourmet status. Its vibrant appearance, bursting with the colors of sunshine, adds a visual delight to any table.

Our Warm Citrus Salad Dressing is more than just a dressing; it's a culinary journey that takes your taste buds on an unforgettable adventure. The tangy-sweet notes of orange and lemon juices dance harmoniously with the sharpness of lime, creating a burst of refreshing flavors. A hint of honey adds a touch of sweetness, while Dijon mustard brings a subtle piquancy that balances the citrusy symphony. Freshly chopped herbs, such as thyme and basil, infuse the dressing with an herbaceous fragrance, adding a layer of complexity that lingers on the palate.

This versatile dressing is not limited to salads alone. It shines as a marinade for grilled chicken, fish, or tofu, infusing them with a zesty citrus flavor. Drizzle it over roasted vegetables to enhance their natural sweetness, or use it as a dipping sauce for fresh fruit and cheese platters. Its culinary applications are endless, inviting you to explore new and exciting ways to elevate your everyday meals.

In this article, we present two variations of our Warm Citrus Salad Dressing to cater to different preferences. The first recipe, a Classic Warm Citrus Salad Dressing, embodies the perfect balance of sweet, tangy, and herbaceous flavors. The second recipe, Spicy Warm Citrus Salad Dressing, adds a touch of heat with the inclusion of chili flakes, creating a dressing that packs a flavorful punch.

Whether you prefer the classic harmony of citrus flavors or crave a bit of spicy excitement, our Warm Citrus Salad Dressing recipes are sure to delight your taste buds. Join us on this culinary adventure and discover the transformative power of citrus in your everyday cooking.

Let's cook with our recipes!

WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING

Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing image

Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough to share.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

Coarse salt
2 tablespoons distilled white vinegar
1 live lobster (about 1 1/4 pounds)
1 tangelo, tangerine, or orange
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 sprig fresh tarragon, plus 10 leaves
1/4 teaspoon freshly ground white pepper
4 leaves Bibb lettuce

Steps:

Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

SEAFOOD SALAD WITH WARM CITRUS DRESSING

Seafood Salad with Warm Citrus Dressing image

This flavorful salad is nice to serve when the evenings are getting cool, at the end of the summer. I always add the edible flowers, if I can find them (or I have some on my zucchini plants), but they are by no means necessary to make this recipe delicious!

Provided by Hey Jude

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup sunflower oil
1 clove garlic, minced
1 1/2 inches fresh ginger, minced
1 shallot, minced
lime, juice and zest of
1/2 orange, juice and zest of
1 tablespoon sugar
1/2 teaspoon salt
fresh ground black pepper
6 cups torn assorted salad greens
1/4 cup chopped cilantro
1/4 cup chopped of fresh mint (or less, to taste)
2 oranges, peeled and sectioned
1/2 lb scallops, cooked
1/2 lb peeled and deveined cooked shrimp
2 tablespoons sunflower seeds, toasted
fresh edible flower (optional)

Steps:

Heat 1 tablespoon of the oil in a medium-sized skillet over medium heat; add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes.
Stir in lime zest and juice, orange zest and juice, sugar, salt and pepper to taste; cook 1 minute then slowly whisk in remaining oil.
Toss together greens, cilantro, and mint in a large serving bowl.
Arrange orange sections, scallops and shrimp on to of the greens; sprinkle with sunflower seeds and edible flowers, if desired.
Pour 1/4 cup of the warm dressing over salad; toss to coat.
Add additional dressing as needed.
*To toast sunflower seeds, heat them in a small dry pan over low heat, stirring often, until lightly browned; immediately remove seeds from the pan to stop cooking.

Nutrition Facts : Calories 451.8, Fat 30.9, SaturatedFat 4, Cholesterol 129.2, Sodium 542.7, Carbohydrate 20.7, Fiber 4.8, Sugar 10.2, Protein 25.1

WARM CITRUS SALAD DRESSING

Warm Citrus Salad Dressing image

Make and share this Warm Citrus Salad Dressing recipe from Food.com.

Provided by queenbeatrice

Categories < 15 Mins

Time 10m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup strawberry
1/3 cup orange juice
2 tablespoons canola oil
2 teaspoons lemon peel, finely shredded
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

Add ingredients to blender and blend until smooth.
Transfer to a small saucepan and bring to just boiling.
Simmer uncovered 5 minutes, stirring occasionally.
Serve warm, not hot.

Tips:

Use a variety of citrus fruits to create a complex and flavorful dressing.
Zest the citrus fruits before juicing them to add extra flavor and aroma.
Use fresh herbs, such as mint or basil, to add a refreshing touch to the dressing.
Adjust the amount of honey or maple syrup to taste. You may need more or less depending on the sweetness of your citrus fruits.
If you don't have any Dijon mustard, you can use another type of mustard, such as yellow or brown mustard.
Store the dressing in an airtight container in the refrigerator for up to 5 days.

Conclusion:

This warm citrus salad dressing is a delicious and versatile dressing that can be used on a variety of salads. It is made with fresh citrus fruits, herbs, and honey, and has a bright and tangy flavor. The dressing is also easy to make and can be stored in the refrigerator for up to 5 days.