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Citrus Vinaigrette
1/2 shallot, roughly chopped
2 T. Dijon mustard
1/3 C. orange juice
1/3 C. lemon juice
1/3 C. lime juice
1 1/2 t. salt
1/4 t. pepper
1 C. olive oil
Place shallot, mustard, juices, salt and pepper in a food processor. Process
thoroughly, so that shallot is finely minced in the liquid. With machine
running, slowly drizzle olive oil into mixture until emulsified.
Makes 2 cups.
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Raspberry Poppy Seed Dressing
1/2 C. plus 2 T. vegetable oil
3 T. raspberry vinegar
1/4 C. sugar
1 1/2 t. poppy seeds
2 T. minced red onion
1/2 t. mustard powder
1 t. lemon juice
With a whisk or electric mixer, combine all ingredients until emulsified.
Just before serving, whisk again (or, if storing in a glass jar, shake until the
dressing is emulsified).
Variation: Substitute red wine vinegar for raspberry vinegar.
Makes 1 cup.
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