CHILI CITRUS VINAIGRETTE

I love a good vinaigrette - the kind that has enough flavor to actually make you excited about eating a salad. This Chili Citrus Vinaigrette is exactly that. It’s bright, tangy, a little sweet, a little spicy, and packed with flavor from fresh lemon, lime, cilantro, Dijon, and Calabrian chilis.

I originally made this one for my Shaved Brussels Sprout Salad, and it works so well because those thinly shaved Brussels sprouts really soak it up. Instead of the dressing just sitting on top, it gets into every bite, along with the apples, avocado, dried cherries, crispy chickpeas and potatoes, Parmesan, and croutons. It really brings the whole salad together.

The Calabrian chilis are what give this vinaigrette a little something extra. They bring heat, but also a deeper chili flavor that works so well with the citrus and touch of honey. The Dijon helps everything come together, while the apple cider and malt vinegars add another layer of tang.

But this definitely isn't a one-salad dressing. That's probably what I love most about it. Use it on other salads or grain bowls, drizzle it over roasted vegetables, or use it as a marinade for chicken or fish. You can even change it up depending on what you're making - more chili for heat, a little extra honey for sweetness, or different fresh herbs.

And homemade vinaigrette is one of those things that sounds like an extra step until you start making it. It takes just a few minutes, uses simple ingredients, and you can adjust everything until it tastes exactly how you like it.

Bright, spicy, tangy, and just a touch sweet - this is one of those little recipes that can completely change a meal. ♥

Chili Citrus Vinaigrette

Prep Time: 10 minutes | Chill Time: 20 minutes | Total Time: 30 minutes | Yield: ¾ cup

Ingredients

  • 1 tsp honey
  • ¼ cup fresh cilantro, chopped
  • 2 tsp Dijon mustard
  • 1 tbsp chopped Calabrian chilis, or to taste
  • Juice of ½ lemon
  • Juice of ½ lime
  • 2 tbsp apple cider vinegar
  • 1 tsp malt vinegar
  • Salt and freshly ground black pepper, to taste
  • ¼–⅓ cup olive oil, or enough to emulsify

Directions

  1. Add all ingredients except the olive oil to a mixing cup or mason jar and stir to combine.
  2. If using a mixing cup, slowly stream in the olive oil while stirring or whisking until emulsified. If using a mason jar, add the olive oil, seal tightly, and shake well until emulsified.
  3. Refrigerate for 15–20 minutes before using to let the flavors come together.
  4. Enjoy over salads, use as a marinade, or drizzle over roasted vegetables, chicken, and more. 

Bright, tangy, a little spicy, and good on so much more than just salad. ♥

What I Used

I kept it simple for this vinaigrette - just a couple of kitchen basics that make mixing and storing homemade dressings easy.

Disclosure: This post contains affiliate links. If you make a purchase through one of these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.

Jesse’s Kitchen Tip

Add the olive oil slowly while whisking to help the vinaigrette emulsify and stay nicely blended. If using a mason jar, seal it tightly and give it a really good shake.

Serving Suggestions

♥ Shaved Brussels Sprout Salad
♥ Grilled chicken or salmon
♥ Roasted vegetables
♥ Grain bowls
♥ A chilled Aperol Spritz or Hugo Spritz

Storage

Store in an airtight container or mason jar in the refrigerator for up to 1 week. Shake or stir well before using, as it may separate. Freezing is not recommended.

Make Ahead

This vinaigrette is perfect for making ahead. Prepare it up to a few days in advance and keep refrigerated in a sealed jar. Give it a good shake or stir before serving to bring everything back together.

Variations

♥ Swap honey for maple syrup for a slightly different sweetness.
♥ Add extra Calabrian chili for more heat.
♥ Swap cilantro for fresh parsley for a milder herb flavor.
♥ Add a little grated garlic for an extra savory kick.

Baby Friendly?

For baby, set aside a portion without the Calabrian chili and added salt. The citrus, herbs, and olive oil can still make a bright, flavorful dressing for veggies or other baby-friendly foods.

RDH Tip

Because this vinaigrette is acidic from the lemon, lime, and vinegars, enjoy it as part of your meal rather than tasting it repeatedly. Finish with water afterward, and wait about 30 minutes before brushing.

Frequently Asked Questions

How spicy is this vinaigrette?

It has a noticeable kick from the Calabrian chilis, but you can easily adjust the amount to your taste. Start with less for a milder dressing or add more if you like the heat.

Why does my vinaigrette separate?

Some separation is completely normal. Slowly adding the olive oil while whisking helps emulsify it, but if it separates in the fridge, simply stir or shake it again before serving.

Can I use this as a marinade?

Absolutely. The citrus, vinegars, herbs, and chili make it great for marinating chicken, fish, or vegetables.


- A Little Sauce Goes a Long Way. This is one of those recipes worth keeping in your back pocket. Make a jar, keep it in the fridge, and suddenly salads, roasted vegetables, grain bowls, and weeknight dinners have a little more personality. ♥ 

And definitely try it with the Shaved Brussels Sprout Salad - that’s where this one started, and it’s still one of my favorite ways to use it.

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