Citrus vinaigrette with hazelnut oil
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Orange; grated peel only | |
| 4 | tablespoons | Fresh orange juice |
| 4 | teaspoons | Lemon juice |
| 1 | teaspoon | Balsamic vinegar |
| ½ | teaspoon | Salt |
| 3 | Scallions; white parts only minced | |
| ¼ | teaspoon | Fennel seeds crushed in a mortar or under a spoon |
| 5 | tablespoons | Olive oil |
| 1 | tablespoon | Hazelnut oil |
| 1 | tablespoon | Chives sliced into narrow rounds |
| 1 | tablespoon | Chervil or fennel leaves (chopped) |
| 1 | tablespoon | Parsley, finely chopped |
Directions
PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK