 |
 |
 |
(Serves 4)
2 lemons
1/2 navel orange or 1 small orange
1 shallot
1-1/2 cups pure olive oil
1 teaspoon gray salt
1/2 teaspoon freshly ground pepper
8 cups mixed young green lettuces
|
|
|
|
|
|
|
|
| |
Mixed Green Salad with Whole Citrus Vinaigrette
This salad easily becomes a main dish, great for lunch or supper, by adding grilled or sauteed chicken breasts or shrimp or grilled or deep-fried calamari.
Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.
Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning.
Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1-1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and deseed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups.
|
|
|
|
|
|
|
|
 |
|
|
The Corn Show |
|
|
 |
|
|
Quick Tip:
I prefer to use a juice extractor for this recipe, but I have made it successfully in a blender as well. |
|
|
 |
|
|
Related Recipes:
| |
|
|
|
|
