Wonderful with steamed asparagus, this is also good chilled over a green salad and even with grilled chicken and fish. Try to use extra-virgin olive oil and the freshest garlic you can find. This will keep for about two weeks in the refrigerator.

　　

Ingredients

makes 1 1/4 cups

　　1 teaspoon finely grated orange zest

　　1/2 cup fresh orange juice

　　2 tablespoons cider vinegar

　　1 garlic clove, finely minced

　　3 tablespoons chopped fresh parsley

　　3/4 cup good-quality olive oil

　　Kosher salt and cayenne pepper to taste

　　

Step 1

Combine the orange zest, orange juice, vinegar, garlic, parsley, olive oil, salt, and cayenne pepper in a mixing bowl. Whisk vigorously until all the ingredients are well incorporated. Alternatively, you can combine all the ingredients in a jar, tightly cover, and shake until the vinaigrette is well mixed.

　　

Step 2

Store the vinaigrette, tightly covered, in the refrigerator. Serve chilled.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.