Doctor's Review: Medicine on the Move

August 20, 2017
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Grapefruit vinaigrette

This dressing is great with a salad of escarole, avocado and bite-size pieces of ruby red grapefruit. It’s also wonderful drizzled on poached salmon on a bed of watercress.

If you can’t find champagne vinegar, substitute rice or white-wine vinegar, though they’re not as mild.

1 shallot, minced

4 tbsp. (60 ml) grapefruit juice

4-5 tbsp. (60-75 ml) champagne vinegar

1 tsp. (5 ml) lime zest

1 tsp. (5 ml) grapefruit zest

½ tsp. (2.5 ml) honey

¾ c. (180 ml) extra-virgin olive oil

sea salt and freshly ground black pepper

In a medium bowl, combine all the ingredients except the olive oil, salt and pepper. Whisk in the oil. Season with salt and pepper. Makes 1 cup (250 ml). Keeps refrigerated for 2 weeks.

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