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Blood oranges & vanilla vinaigrette

A seasonal dessert that is super easy to make, super quick, with a guaranteed explosion in the mouth. This recipe accessible to all and which will make you end your meal on a light and exotic note is Valentine Guénin who offers it to us. We told you a few days ago that we had spent a whole day cooking with Valentine, after having introduced her to you, today we are revealing her first signature recipe out of a series of 3! We let you discover the list of ingredients and the steps of the recipe. To your knives!


  • 4 blood oranges
  • Quality olive oil (cold pressed and organic)
  • 1 very fatty vanilla pod
  • Stale or dry bread for the crumble
  • 50g brown sugar
  • 50g of butter
  • 50g flour


  • Preheat your oven to 180°C
  • Prepare the crumble by mixing ¼ butter, ¼ brown sugar, ¼ flour and ¼ stale breadcrumbs. If necessary pass the dry bread in a blender before incorporating it in order to obtain a fine powder.

We are not shy, we go with the fingers. Spread out and bake for 15 to 20 minutes.

  • Prepare the blood oranges by cutting off both ends of each orange so that you can cut the skin off the orange more easily
  • Once the oranges are well peeled, lift the supremes one by one, reserving them in a bowl
  • Squeeze the rest of the orange to get all the juice in a second bowl
  • Whip this orange juice like a vinaigrette, gradually adding olive oil until you get a perfect blend of the vanilla in the sauce and a well-balanced consistency.
  • To finish, crumble the vanilla pod then add it to the vinaigrette
  • And we move on to the dressing: we arrange the citrus fruits nicely, we sprinkle with sauce, we crack pieces of biscuit on top. And voila, enjoy!


Link to Instagram video here.

1 comment


Bonjour. Je n arrive pas à lire la recette des orange sanguine

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