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Citrus Vinaigrette - Gregg Prawdzik

2 cups

Use this dressing with your favorite salad (see Beet Salad in this edition), but it also makes for a great marinade for chicken, lamb or pork. Try using the Cara Cara orange and meyer lemon for a different twist.

1 shallot, minced

2 garlic cloves, minced

the juice of one lemon, one orange and one grapefruit.

¼ cup seasoned rice wine vinegar

1 cup of a mild flavored olive oil, or use safflower, canola, grapeseed, flaxseed, etc.

1 tbsp almond oil (optional)

Salt and pepper to taste

 

NOTE: If using almond oil, which I highly recommend, think of it only as a flavoring ingredient. Do not only use almond oil in place of olive oil or canola, etc, as it will over power everything else. Also, use a good one, that is one in a can shielded from light, NOT one in a glass bottle as these are usually oxidized and bland.

ASSEMBLEY: Add shallots and garlic to the vinegar and allow to sit for 10 minutes before adding the citrus juice. Add citrus and whisk in the almond oil first followed by the oil of your choice. Ideally the ratio of oil to liquid (i.e., vinegar+citrus juice) should be 1:1 for this recipe. Therefore you may need less oil if you start with less than one cup liquid. Season with salt and pepper.