
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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