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Orange Dressing
Take 3/4 cupful of orange juice, 1/4 cupful lemon juice, 1/4 cupful lemon juice, 3 tablespoonfuls of sugar, and a little grated rind of the orange. Stir and beat all together until the sugar is dissolved; the dressing is then ready for use.
A citrus dressing with no oil and no emulsifier, meant for fruit salads rather than greens. It takes two minutes and keeps a day or two refrigerated.
- YieldAbout a cup, or a little more if you use both quarter-cups of lemon as printed; enough to dress fruit for six or so. Halve it for a small bowl, since it is best fresh.
- Lemon juice quantityThe lemon measure is printed twice in the original. One quarter cup against three quarters cup of orange gives a 3:1 balance; a half cup of lemon makes a sharp dressing that needs more sugar.
- Dissolving the sugarGranulated sugar dissolves slowly in cold juice. Beat it into the lemon juice first, or warm a spoonful of the juice to make a quick syrup, then combine — otherwise it settles as grit at the bottom of the bowl.
- Zest before juicingGrate the orange rind while the fruit is whole. Take only the coloured layer; the white pith underneath is bitter.
- Oranges have changedSweetness varies -- Citrus varies a good deal in sweetness with variety, season and ripeness, so taste before adding all three tablespoons of sugar. Honey or a light syrup works if you prefer it less sweet.
- What to put it onThe recipe does not say. With no oil it suits fruit — orange and banana, melon, grapefruit, or a mixed compote — and will not cling to lettuce.
- StorageRefrigerate in a covered jar and use within two days. Fresh citrus juice loses its aroma quickly and turns faintly bitter as it sits.