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Citrus Vinaigrette with Hazlenut Oil

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Submitted by cen

YIELD

1 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

1 1
X X ORANGE ZEST
from one whole orange *
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
white parts only, minced
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
or chevril leaves, 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 51g (1.8 oz)
Amount per Serving
Calories 156 94% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 298mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 18%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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