GRAPEFRUIT VINAIGRETTE WITH GREENS OR BROCCOLI
I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen's "The New Spanish Table" and have adapted it. I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, condiments, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Squeeze 1/2 of the grapefruit. Measure out 1/3 cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat. Reduce to 1/4 cup and remove from the heat. Whisk in salt, vinegar, and the oils.
- Cut away the peel and pith from the remaining grapefruit half. Cut the sections away from the membranes that divide them and chop fine. Stir into the vinaigrette.
- Steam the broccoli for 4 minutes and transfer to a platter or to plates. Spoon the vinaigrette over the florets and serve.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 123 milligrams, Sugar 8 grams
GRAPEFRUIT VINAIGRETTE
A refreshing grapefruit dressing that's easy to make! I like to put it on a salad of spinach, walnuts, and apple chunks.
Provided by BrieanneM
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 2.6 g, Fat 9.2 g, Protein 0.2 g, SaturatedFat 1.4 g, Sodium 26.1 mg, Sugar 0.7 g
BROCCOLINI AND BALSAMIC VINAIGRETTE
Steps:
- In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
- Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.
BROCCOLI VINAIGRETTE
Use this vinaigrette to prepare chef Stephanie Izard's Grilled Broccoli Over Blue Cheese Dressing.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place vinegar, shallots, mustard, soy sauce, Sriracha, harissa, and lemon zest and juice in the jar of a blender. With the machine running, slowly add olive oil to emulsify. Store in an airtight container, refrigerated, until ready to use, up to 3 days.
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- Cut bottom 1" from stems and discard. Using a vegetable peeler, remove woody outer layer to expose the pale-green center (you'll need to remove 2–3 layers). Quarter stems lengthwise. With the tip of a paring knife, make shallow crosshatches into flat sides, if desired (this increases surface area, allowing broccoli to absorb more flavor).
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