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Citrus vinaigrette: Vinagreta de citricos by Karen Hursh Graber © 2016

    Use this as a marinade for chicken or fish, or a dressing for green salads, especially those with oranges or grapefruit.


1 tablespoon each of:
    Apple cider vinegar
    Orange juice
    Grapefruit juice
    Lime juice
    Orange zest
    ¾ cup olive oil
    Salt and pepper to taste

 Whisk all ingredients in a bowl or shake in a jar until emulsified. Makes 1 cup.


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Published or Updated on: February 21, 2016 by Karen Hursh Graber © 2016
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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