Grapefruit vinaigrette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Ruby grapefruit (about 1/4 | |
| Cup) -- juice only | ||
| 1 | Lemon -- juice only | |
| 1 | Orange (about 2 tablespoons) | |
| Juice only | ||
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Grapefruit zest |
| 2 | tablespoons | Champagne wine vinegar |
| ¼ | cup | Corn oil |
| ¼ | cup | Olive oil |
| Salt -- to taste | ||
Directions
In a small saucepan over medium-low heat, reduce the citrus juices and sugar to 2 tablespoons. Transfer to a mixing bowl, and add the zest and champagne vinegar. Whisk together while drizzling in the combined oils, and add the salt. Makes about 1 cup. Serve with Black-Eyed Pea-Crab Salad. Entered into MasterCook by Terri Law, 8/22/96.
Recipe By : Stephan Pyles in __The New Texas Cuisine__
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