Charred Citrus Dressing

In winter, when fresh, bright flavors are hard to come by, Charred Citrus Dressing hits those sweet notes.

A whole lemon and lime are thinly sliced ​​and lightly charred on the stovetop. They’re mixed with more lemon and lime juice and oil to create a powerful dressing that goes beyond salads. Use as a marinade for chicken or as a warm sauce to drizzle over cooked vegetables or grains.

This recipe calls for a whole lemon and a whole lime, rather than just the juices, for two reasons:

1. The rind (the skin plus the white pith) softens as it cooks so it doesn’t become bitter. And although you char the citrus until it’s black in spots, it doesn’t taste burnt either. Instead, it will be deep and dark in flavor, almost as if you added bacon fat. Plus, the pungent, sour citrus juices are milder than in other vinaigrettes.
2. The inclusion of whole citrus makes this dressing thick and rich. The consistency is more reminiscent of a sauce than a vinaigrette. It’s a multi-purpose dressing that stands up to cooked proteins, starches, and vegetables.

What is charred citrus dressing?

Charred Citrus Dressing can be used as a salad dressing, marinade, or all-purpose sauce. Instead of just using the juice of lemons and limes, use the whole fruit for this recipe.

Cut and char them on the stovetop, then toss them together with the oil, garlic, salt, and black pepper for a thick and creamy vinaigrette that’s dark in color — it’s a lovely light caramel brown — and bold in flavor.

It has the acidity, flavor and tartness of lemon and lime juice, but since the whole fruit is used you can taste the zesty and slightly bitter zest. The recipe calls for a clove of garlic, which gives the dressing a soft, garlic-like bite.

Tips for top notch dressing

This is a forgiving recipe, but the following tips and tricks will ensure you create the best possible version.

• Rinse your lemons and limes under cold running water before using. Since you’re eating the whole fruit, including the peel, consider buying organic citrus when available.
• Choose juicy lemons and limes with a thinner skin and give a little when pressed with your fingers. Rock-hard, thick-skinned citrus fruits should be avoided here. It will be too bitter.
• Mix the dressing on low speed for a perfectly emulsified dressing, meaning the oil doesn’t separate and it’s thick and creamy. Take your time mixing it so your dressing gets and stays emulsified.
• If you’re not going to use the dressing right away, choose a neutral oil rather than olive oil. Olive oil solidifies in the fridge, making the dressing difficult to use if it hasn’t been warmed through after being refrigerated.
• Slice the citrus as thinly as possible, no more than 1/4 inch thick. Sometimes I find it easier to cut it with a mandolin.
• I like a cast iron skillet for charring, but any heavy-bottomed skillet will do. A cast iron skillet gives the best result as it provides a stable heat source, allowing the citrus coals to gently cook without ever burning.

Simple swaps and substitutions

This is a versatile dressing. Here are some of my other favorite ways to make it.

• Make it with any combination of just lemons, just limes, and their juices.
• Add orange or grapefruit juice instead of lemon or lime juice. You need the acidity of the lemon or lime juice, so you would only be substituting half the juice. Since oranges and grapefruit have more pulp, you shouldn’t use a whole orange or grapefruit. The dressing will be too bitter.
• Add fresh or dried herbs like parsley, cilantro, or dill.
• Add spices like ground chipotle, white pepper, or cumin.

Lots of ways to serve this dressing warm

There are so many ways to serve this dressing that’s still warm after mixing. Here are a few ideas:

• Drizzle it over hearty veggies like spinach or kale for a slightly wilted salad.
• Serve over a seared steak or simply grilled chicken.
• Embellish a serving of cooked rice, quinoa, spelled or millet.
• Drizzle over roasted, steamed, or sautéed vegetables.
• Marinate chicken, steak or tofu in it.

Make it now for later but chilled

Make it ahead of time, chill in the fridge, and serve cold.

• Toss it with a spring mix topped with chicken, fish, or tofu for a light, bright, and filling lunch.
• Use it as a dressing in a sandwich with sliced ​​steak and mashed avocado, or one with thinly sliced ​​cucumber, turkey, or chicken and roasted peppers.
• Add it to a pasta salad with cooked pasta (any shape!), sliced ​​onions, tomatoes, and lots of chopped herbs.

Storage Instructions

This dressing keeps well in the fridge for up to a week. Because it contains a raw clove of garlic, its flavor may intensify over time. If you’re concerned about this, try half a clove or leave it out. I don’t find the garlic overpowering as the flavor of charred citrus is most prevalent.

Store the dressing in a tightly closed container like a mason jar. It may separate on sitting, but the mixed lemons and limes act as an emulsifier — it shouldn’t break down like many dressings do. Shake to incorporate the dressing again.

More dressing recipes

• creamy blue cheese dressing
• Honey mustard dressing
• Green goddess dressing
• Thousand Iceland Dressing
• Anchovy Mustard Vinaigrette