When you see the word Angostura in a recipe, the majority of the time it is an ingredient in a classic cocktail.  A brand of bitters, Angostura adds an herbal, spice-filled flavor to traditional drinks like a Manhattan or Old-Fashioned.  Readily available at liquor stores and grocery stores, bitters have become staple ingredients in actual food recipes these days, too.  Take this simple bitters-flavored vinaigrette for example: a mixture of tangy white balsamic vinegar, olive oil, minced shallots, honey and Dijon mustard, a touch of the herbal bitters really changes the color of the dressing and the underlying flavor.  All of these tastes pair beautifully with a bitter radicchio leaf salad mixed with the season’s ripest oranges.  (Try and find blood oranges if at all possible, but a navel orange or even tangerine would work just as well here.)

Tagged: Angostura bitters, Angostura vinaigrette, balsamic, bitters, blood orange, cocktail bitters, Cooking Light, Cooking Light magazine, Dijon mustard, honey, navel orange, orange, radicchio, radicchio salad, Salad, shallot, vegetarian, vinaigrette, white balsamic vinegar