Vinaigrette
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Rico Rivera, Chef, Flora, Oakland, Calif.
The National Culinary Review, November/December 2013
Ingredients
¾ cup reserved freshly squeezed grapefruit juice
¼ cup + 2 T. freshly squeezed lime juice
¼ cup + 2 T. champagne vinegar
2½ T. Dijon mustard
2 cups extra virgin olive oil
Kosher salt
1 cup minced shallots
Instructions
Method: Whisk together grapefruit juice, lime juice, vinegar and mustard. Whisk in oil, season to taste with salt. Stir in shallots. Sauteed Swiss Chard and Garbanzos
Yield
24 servings
Tags
Sauce/Dressing/Rub, Vegetarian
ACF reserves the right to remove inappropriate comments.
