Citrus Vinaigrettecondiments, grilling recipes, salads and dressings 1 cup fresh orange juice 1/2 cup fresh lemon juice 1/2 cup fresh lime juice 2 tablespoons basil chiffonade 2 tablespoons finely chopped red onion 2 cups olive oil salt; to taste freshly-ground black pepper; to taste In a blender, combine the orange, lemon and lime juices, basil and onion and blend. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper and reserve. May be prepared up to 2 days ahead and refrigerated in a squeeze bottle. Bring to room temperature before serving. This recipe yields 4 cups of vinaigrette. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3612 ) |
