Ultra Lemon Y Citrus Vinaigrette Food

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.

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!

ULTRA LEMON-Y CITRUS VINAIGRETTE

Steps:

• Garlic and Lemon Oil: Using a vegetable peeler, remove the yellow part of the rind from the lemon, avoiding any of the bitter white pith and place it in a small sauce pan. Whack the garlic gloves on a cutting board with the side of a knife and add the cloves with their skins to the same saucepan. Place the whole sprigs of thyme into the pan, pour the oil over everything and heat gently over medium heat. When the garlic starts to sizzle, remove the pan from the heat and let cool to room temperature. Strain and store the oil in a bottle and keep refrigerated for up to a month or so. The oil may partially solidify in the fridge but will return to its fragrant liquid state if left at room temperature for half an hour or so or heated in the microwave for 20 to 30 seconds. Lemony Citrus Vinaigrette: Combine all ingredients in a jar with a tight fitting lid and shake vigorusly until the dressing is emulsified. *Note: Vinaigrette is basically a ratio of acid to oil. I prefer 1 part acid to 2 parts oil, although most other recipes will call for 3 parts oil. The lemon and lime juice should yield slightly more than 1/3 of a cup so 3/4 is where I'd begin with adding oil and add more according to your own taste.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

LEMON VINAIGRETTE

Steps:

• Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

LEMON ROSEMARY VINAIGRETTE

Steps:

• Whisk together 1/2 cup lemon juice, 2 Tbs. lemon zest, shallots, garlic, and rosemary in bowl.
• Slowly pour in olive oil while whisking. Season with salt and pepper.

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.