sprinklefingers

i’m repeating myself. again.
awhile back i told you about freezing zest. it’s easy, and it’s worth it. really worth it.
say you have an orange that you’re going to eat. why let all that precious zest go to waste? before cutting it into wedges or peeling it, why not pull out your trusty zester and have at it? you can keep a cup especially for orange zest in the freezer, and each time you zest an orange you can add it to your stockpile. zest stockpile! it’s about time!

you can do this with lemons and limes, too.
i use my citrus zest in marinades, baked goods and salad dressings.
even when i’m making a simple oil & vinegar dressing, i add some zest to it - very delicious. and a great way to use frozen zest!
BUT, my favorite use for zest is a salad dressing from the dear, dear ina garten. i like this dressing on all salads, but it seems to go best with a salad containing a spicy green (arugula) and perhaps some bacon. and blue cheese. and maybe a dried cranberry or two.

anyways, the recipe calls for orange juice AND orange zest. i can’t tell you how many times i’ve only had orange juice and no zest…BEFORE is started freezing my zest, that is.

make this salad dressing. put it on everything.

• 3 tablespoons good apple cider vinegar
• 1 teaspoon grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 2 1/2 teaspoons Dijon mustard
• 2 tablespoons pure maple syrup
• kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup good olive oil

whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. slowly whisk in the olive oil. try to resist the urge to drink it.
ps: i find this dressing tastes best if you make it a day in advance. the flavors get all mingled that way.

my very own frozen orange zest cup: