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Orange Citronette

Use to make Radicchio and Endive Salad with Oranges, Fennel, and Pomegranate Seeds.

  • Yield: Makes about 1/2 cup
Orange Citronette

Source: The Martha Stewart Show, October 2010


  • Zest of 1/2 orange
  • 1 teaspoon sugar
  • 3/4 teaspoon coarse salt, plus more as necessary
  • Juice of 1 lemon
  • 5 tablespoons extra-virgin olive oil


  1. In a small bowl, whisk together orange zest, sugar, salt, and lemon juice. Slowly whisk in olive oil until emulsified. Season with salt.

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