Grapefruit Vinaigrette
** This is not an original recipe but one I learned in class. You can find a version of this in On Cooking fith edition. Our particular version was obtained through Chef Dan Brewer.
30 fl. oz. grapefruit juice
4 fl. oz olive oil
2 fl. oz. Extra virgin olive oil
1/2 oz. grapefruit zest
1. Reduce the grapefruit juice to about 3 oz. of liquid over medium high heat.
2. Blend together all of the ingredients and then strain.
3. Serve dressing immediately or store in the refrigerator in air tight container. (Hence my reused pasta sauce jar)
***This is a temporary emulsification and may need to be shaken up after being stored. This is great on bitter greens, endives, and even seafood! I used it on Salmon.
30 fl. oz. grapefruit juice
4 fl. oz olive oil
2 fl. oz. Extra virgin olive oil
1/2 oz. grapefruit zest
1. Reduce the grapefruit juice to about 3 oz. of liquid over medium high heat.
2. Blend together all of the ingredients and then strain.
3. Serve dressing immediately or store in the refrigerator in air tight container. (Hence my reused pasta sauce jar)
***This is a temporary emulsification and may need to be shaken up after being stored. This is great on bitter greens, endives, and even seafood! I used it on Salmon.