Orange-Onion Dressing

This is a shake-and-go dressing. Orange juice, vegetable oil, grated onion, honey, mustard, celery salt, and pepper go into a jar, you shake it hard, and that’s it. Five minutes, no blender, no whisking.

The orange juice pulls double duty here as both the acid and the sweetness, while the honey rounds it out without making it cloying. Grated onion gives it a savory bite that keeps the dressing from tipping into fruit salad territory, and the mustard acts as a natural emulsifier to help everything stay blended longer.

Celery salt is the quiet star. It adds a vegetal depth that pairs especially well with bitter greens like arugula, endive, or radicchio.

Chef Tips

• Use fresh-squeezed orange juice if you can. The flavor is sharper and less sweet than store-bought concentrate.
• Grate the onion on the finest holes of a box grater. You want the juice and pulp, not chunks.
• Shake again right before dressing your salad. Oil and juice will separate as they sit, which is normal.

Variations

• Swap the honey for maple syrup for a warmer, more autumnal flavor.
• Add a teaspoon of grated fresh ginger for a citrus-ginger twist.
• Use olive oil instead of vegetable oil for a richer, more peppery dressing.