Mixed Citrus Balsamic Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This lovely, lovely recipe was given to me by the chef of the blue Vervain Restaurant in Hot Springs, SD. We thoroughly enjoyed a super yummy dinner there. She served the most outstanding Thai soup I have ever had and this FAB salad. Adapted from the brains of Chef Philly of the Culinary Institute of America and Rebecca Christensen. Ingredients:
3/4 cup orange juice, fresh squeezed |
1 orange, zest of |
2 tablespoons lemon juice, fresh squeezed |
1 lemon, zest of |
2 tablespoons lime juice, fresh squeezed |
1 lime, zest of |
3 tablespoons shallots, minced |
1/4 cup balsamic vinegar |
3 1/2 cups olive oil |
1 -2 tablespoon honey |
salt, to taste |
pepper, fresh ground black pepper, to taste |
Directions:
1. Purchase at least 2 of each citrus fruit for juicing and zesting: lemons, oranges and limes.
2. Place honey in a bowl, whisk in juices slowly in a stream.
3. Whisk in olive oil, balsamic vinegar and add zest of all fruits, shallots and seasonings.
4. Adjust seasonings to taste (salt & pepper).
5. Keep in the fridge until ready to use. Makes 1 quart.
6. Salad serving suggestion:
7. Serve on a bed of mixed greens OR in a bib lettuce cup using a 3-5 leaves, grated or shaved parmesan cheese > I would suggest using several pieces of shaved, pink grapefruit slices, avocado slices. *No amounts were given, just use your judgment. and throw caution to the wind! Use as little or as much as you like. Perhaps 1/3 grapefruit and 1/2 avocado per person and wing the rest of the amounts.
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