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Preparation time: 5 minutes
Give a new summery twist to your salads by putting away your vinegars and replacing them with citrus juice when making your vinaigrette.
You can make a tarter dressing using grapefruit, lemon or lime juice.
You can make it mellower with orange, tangerine or kumquat juice
or create a balance by combining sour and sweet juices.
Hints and tips:
- if your vinaigrette is too sour, add a touch of honey - delicious!
- don't hesitate to remove some of the zest from the fruit; cut it into thin julienne strips and sprinkle over the dish
Great combinations - be daring and create your own summer salad pairings
- lettuce (any combinations of greens)
- cold chicken (pairs well with sweet and sour, particularly with a touch of honey)
- cold fish (loves lime and adores chopped chives)
- shellfish
White fish salad with citrus dressing (MS)
- steamed or poached white fish, cooled (turbot, monkfish, etc.)
- vinaigrette made of 1 part lemon juice, 2 parts oil
- salt, pepper, chives
- lamb's lettuce or Boston lettuce
- sliced raw mushrooms
- some diced tomato
Marinated salmon salad with lime dressing (MS)
- fresh salmon marinated for 24 hours in the vinaigrette
- vinaigrette made of 1 part lime, 2 parts olive oil
- sea salt, green peppercorns, chives
- serve on Boston lettuce or lamb's lettuce
- garnish with bean sprouts
Shellfish salad with grapefruit dressing (MS)
- shrimp, scallops, lobster, prawns as desired: steamed and cooled
- vinaigrette made of 1 part grapefruit juice and 2 parts oil
- sea salt, green peppercorns, dill
- serve on Boston lettuce or lamb's lettuce
- garnish with cubes of grapefruit
Orange chicken salad (MS)
- sliced cold chicken
- vinaigrette made of 1 part orange or tangerine juice and 2 parts olive oil
- 1 tsp. honey
- serve on Boston lettuce or lamb's lettuce
- garnish with walnuts, raisins and citrus sections
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