Citrus Vinaigrette with Hazlenut Oil
Yield
1 servingsPrep
10 minCook
0 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
orange zest
from one whole orange |
*
|
| 4 | tablespoons |
orange juice
fresh |
|
| 4 | teaspoons | lemon juice |
|
| 1 | teaspoon | balsamic vinegar |
|
| ½ | teaspoon | salt |
|
| 3 | each |
scallions, spring or green onions
white parts only, minced |
|
| ¼ | teaspoon |
fennel seeds
crushed |
|
| 5 | tablespoons | olive oil |
|
| 1 | tablespoon | hazelnut oil | * |
| 1 | tablespoon |
chives
sliced into narrow rounds |
|
| 1 | tablespoon |
fennel fronds
or chevril leaves, chopped |
*
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
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.
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