Vinagreta de Naranja Sanguina

Name: Vinagreta De Naranja Sanguina
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (55 ml)
Cuisine: Mediterranean
Ingredients: 45 ml blood-orange juice Blood Orange; 5 ml olive oil Olive Oil; 4 ml rice vinegar Rice Vinegar; 1.5 g xanthan Xanthan; 1.5 g salt Salt

Independent adaptation of a publicly published Dabiz Muñoz recipe. Not affiliated with, sponsored by, or endorsed by Dabiz Muñoz.

Vinagreta De Naranja from a three-star kitchen.

Ratio

Blood Orange 45 mlOlive Oil 5 mlRice Vinegar 4 ml

Ingredients

Blood Orange — 45 ml blood-orange juice
Olive Oil — 5 ml olive oil
Rice Vinegar — 4 ml rice vinegar
Xanthan — 1.5 g xanthan
Salt — 1.5 g salt

Method

Pour to the lines in order (bottom → top): Blood Orange, Olive Oil, Rice Vinegar.
Add finishing notes: Xanthan, Salt.
Cap the jar and shake until emulsified.

Provenance

Chef of the three-Michelin-star DiverXO in Madrid; known for boundary-pushing Asian-Iberian cooking.

Originally published as Vinagreta de Naranja Sanguina.

Adapted from a Dabiz Muñoz recipe (Dabiz Muñoz / Madrid Fusión (raya con salsa XO ibérica)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dabiz Muñoz / Madrid Fusión (raya con salsa XO ibérica) (published as “Vinagreta de Naranja Sanguina”). Full citation lives in Provenance.

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