BASIC VINAIGRETTE/CITRONETTE
Once you master a basic vinaigrette, the variations are virtually endless. For example, a little bit of prepared mustard mixed with the vinegar boosts flavor and allows emulsification. Experiment with different combinations of vinegars and oils - and with adding herbs and spices. To make a citronette, substitute lemon juice for the proportion of vinegar.
Number Of Ingredients 3
Steps:
- Dissolve salt in vinegar; whisk in oil. Since there is nothing in a basic vinaigrette to keep it emulsified, use immediately.
CITRUS VINAIGRETTE
This vinaigrette gets its refreshing tartness from the zest and juice of three types of citrus: orange, lemon, and grapefruit. It makes for a delicious homemade salad dressing.
Provided by Martha Stewart
Yield Makes 3/4 cup
Number Of Ingredients 10
Steps:
- Whisk all the ingredients together in a nonreactive medium bowl until combined. Use immediately, or refrigerate, covered, for up to 3 days.
BASIC FRENCH VINAIGRETTE
Provided by Kemp Minifie
Categories No-Cook Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
SWORDFISH WITH WATERMELON AND LIME-GINGER CITRONETTE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Whisk together lime juice, sugar, ginger, and oil; season with coarse salt.
- Preheat grill to medium. Thread swordfish and scallion whites onto skewers. Brush fish and scallions with oil and season with coarse salt and pepper. Grill, flipping occasionally, until fish is opaque throughout, about 7 minutes.
- Divide lettuce and watermelon among plates. Top with skewers. Drizzle with dressing and top with scallion greens and carrot. Sprinkle with sea salt and serve immediately.
ORANGE CITRONETTE
Use to make Radicchio and Endive Salad with Oranges, Fennel, and Pomegranate Seeds.
Provided by Martha Stewart
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together orange zest, sugar, salt, and lemon juice. Slowly whisk in olive oil until emulsified. Season with salt.
CITRONETTE
Make and share this Citronette recipe from Food.com.
Provided by Moirianne
Categories Sauces
Time 5m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Stir 1/2 tsp of salt int the lemon juice until dissolved.
- Slowly beat in the oil a little at a time.
- Season to taste with ground white pepper.
- Toss dressing with prepared vegetables.
Nutrition Facts : Calories 1961.5, Fat 218, SaturatedFat 28.2, Sodium 1.4, Carbohydrate 11.9, Fiber 0.6, Sugar 3.3, Protein 0.5
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- Rinse the squash and gently pat dry with a clean tea towel or paper towels. Place in a serving bowl (if you are not serving the salad immediately, refrigerate the squash until later).
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