- Dressings, Salads
-
21 Jun 2011
INGREDIENTS
1/4 cup freshly squeezed blood orange juice (from 1 blood orange)
1 TBSP minced shallot
3/4 teaspoon flaky sea salt
freshly ground pepper to taste
2 TBSP (good quality) extra-virgin olive oil
1 ripe Haas avocado, peeled and cut into 1/4-inch-thick slices
2 cups (1 ounce) loosely packed baby arugula leaves
1-2 blood oranges, peeled, segmented, and seeded
DIRECTIONS:
In a bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine.
Put arugula in a bowl and drizzle vinaigrette, using your hands, toss to coat. Divide the arugula between two plates, top with avocado and blood ... {Tags: Arugula, Avocado, Blood Oranges} {More...}
- Dressings
-
08 Dec 2010
INGREDIENTS
1 TBSP finely chopped shallots
2 tablespoons whole grain Dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grapeseed oil or extra virgin olive oil
DIRECTIONS
Whisk together the shallots, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the oil until the dressing is emulsified.
Read More http://www.epicurious.com/recipes/food/views/Champagne-Vinaigrette-353469#ixzz17Y0ZhhiV {Tags: champange vinaigrette, salad dressing} {More...}
