Citrus Vinaigrette
 
1 cup  fresh orange juice
1/2 cup  fresh lemon juice
1/2 cup  fresh lime juice
2 Tbsp  basil chiffonnade
2 Tbsp  finely chopped red onion
2 cup  olive oil
  salt to taste
  freshlyground black pepper; to taste
 
in a blender, combine the orange, lemon and lime juices, basil and 
onion and blend. with the motor running, slowly add the olive oil 
until emulsified. season to taste with salt and pepper and reserve. 
may be prepared up to 2 days ahead and refrigerated in a squeeze 
bottle. bring to room temperature before serving. this recipe yields 4 
cups of vinaigrette. 
 
sunday dinner recipe e-list sunday_dinner-subscr...@yahoogroups.com 
 
 
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(ID: 12888) Mirror: rec.food.recipes: Sun, May 4, 2003


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