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Citrus Vinaigrette with Hazelnut Oil

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Submitted by MICHAL

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

1 1
X X ORANGE ZEST
grated *
4 6E+1
TABLESPOONS ML ORANGE JUICE
fresh
4 2E+1
TEASPOONS ML LEMON JUICE
1 5
TEASPOON ML BALSAMIC VINEGAR
½ 2.5
TEASPOON ML SALT
3 3
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
minced, white parts only
¼ 1.3
TEASPOON ML FENNEL SEEDS
crushed
5 75
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML HAZELNUT OIL *
1 15
TABLESPOON ML CHIVES
sliced into narrow rounds
1 15
TABLESPOON ML FENNEL FRONDS
chopped *
1 15
TABLESPOON ML PARSLEY LEAVES
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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 104 94% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 199mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 12%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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