Citrus Vinaigrette Food

CITRUS VINAIGRETTE

Steps:

• combine all ingredients together and whisk until well incorporated.
• Drizzle 2-3 tsp of dressing over your salads.
• Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

CITRUS VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.

ORANGE CITRUS VINAIGRETTE

Steps:

• Combine all ingredients in a jar and shake to combine. Store in the refrigerator for up to two weeks. Enjoy!

CITRUS VINAIGRETTE

Steps:

• Combine shallot, orange zest, orange juice, lemon juice, mustard, salt and pepper in a blender or mini food processor. (Alternatively, combine in a jar and use an immersion blender.) Add olive oil and canola (or avocado) oil; blend until smooth.

CITRUS LIME VINAIGRETTE

Steps:

• Add all of the ingredients to a bowl and whisk together.

SIMPLE VINAIGRETTE

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE

Steps:

• Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
• Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
• Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.

CITRUS VINAIGRETTE

Steps:

• Combine first 6 ingredients in a small jar; season vinaigrette to taste with salt and pepper. Shake to blend. DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill. Shake before using.

CITRUS VINAIGRETTE

Steps:

• Whisk all the ingredients together in a nonreactive medium bowl until combined. Use immediately, or refrigerate, covered, for up to 3 days.

ZESTY CITRUS VINAIGRETTE

Steps:

• Mix cornstarch, Splenda and water in small saucepan
• Heat over medium-high heat stirring constantly until thickens.
• Set aside to cool, approximate 10 minutes.
• Place orange peel, orange juice, lime juice and vinegar in blender and mix on high briefly.
• Turn blender to low; drizzle oil into juice mixture.
• Add starch mixture to juice mixture; briefly blend on low.
• Season with salt and pepper.
• Can be stored in refrigerator in covered container for up to 5 days.

CITRUS VINAIGRETTE

Steps:

• Put all the ingredients in a mason jar (Olive oil, white wine vinegar, Dijon mustard, lemon zest and juice, orange zest and juice, minced garlic, maple syrup, and freshly cracked black pepper).
• Close the lid and shake it up to mix everything together.

CITRUS VINAIGRETTE

Steps:

• Place juice in a blender or food processor. Add vinegar and slowly add peanut oil to emulsify. Salt and pepper to taste

LOBSTER SALAD WITH CITRUS VINAIGRETTE

Steps:

• First, let's roast the tomatoes. Preheat an oven to 400.
• Cut the tomatoes in half (length wise) and coat in evoo. Then add some freshly cracked salt, pepper + garlic powder and combine.
• Place the tomatoes on a baking sheet lined with parchment and roast for 5-7 minutes until tomatoes start to blister. Remove and allow to cool.
• In a large mason jar or similar shakeable container, squeeze the lemon and orange juice through a strainer to prevent pulp and seed pieces from sneaking in.
• Add the remaining ingredients and shake well to completely combine.
• Slice an avocado in half, remove the pit and dice the entire avocado into 3/4" cubes and scoop out.
• Cut the skin from the orange, and the gently slice into segmented piece (see video and photos for details)
• If using frozen lobster, rinse in cold water until thawed and pat dry very well using paper towels.
• Using a small round ring (I used a large biscuit cutter), add arugula, then split the additional ingredients between two plates and layer each ingredient overtop the arugula.
• Add 1/2 the diced avocado, orange segments and lobster to each plate. Gently divide up the roasted tomatoes between the two plates.
• Shake the dressing again and spoon it overtop the salad.
• Add additional cracked pepper overtop, remove the plating ring and serve immediately.
• Enjoy!

LIME VINAIGRETTE

Steps:

• Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.