Skip to content

Citrus Dressing and Marinade

Wednesday, April 9, 2014

Notes: Cutting between the membranes of the lemon and orange with a sharp knife makes supremes (su-PREMZ), and it also makes it easy to remove the seeds. (Both the membrane and seeds, like citrus pith, can be unpleasantly bitter.) Then squeeze the juice from the membrane. Making these takes a little longer, but creates a smoother texture. It’s a good technique to know for salads of various types.

Cilantro stems are softer than parsley, so use those, cutting off the last inch or so. Parsley stems are more woody, so only use the stems around an inch below the leaves. Wash whichever one you’re using thoroughly. Try mint or basil too.

Good as a marinade on lamb, pork, chicken, fish or shrimp. Don’t marinate fish/shrimp longer than an hour, since acids chemically cook those.

1 lemon, peeled and supremed (or cut into quarters)
1-1/2 oranges, peeled and supremed (or cut into quarters)
1/4 red onion, cut in four pieces
1 clove garlic, pressed or minced
1 ounce cilantro OR flat leaf parsley
1 tablespoon Dijon mustard
1 teaspoon freshly cracked black pepper, more or less to taste
1 teaspoon kosher salt, more or less to taste
pinch red pepper flakes, more to taste
1 cup extra virgin olive oil

Place all ingredients except oil in blender jar and blend until smooth. Slowly drizzle in olive oil to emulsify.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: