~ One Recipe = Two of Mel's Favorite Citrus Salad Dressings: Pink Grapefruit or Sun-Kissed Orange!!! ~
It might be melon season right now but I've just spent the past week focusing on main-dish "citrus fruit in salad" recipes. I love citrus fruit and rarely does a week pass by that I don't use its juice and/or its zest as an ingredient in something I'm cooking. On almost a daily basis I eat it or drink it for pure, unadulterated enjoyment -- although I do adulterate it into a refreshing cocktail or two from time to time. I especially love it worked into salads that contain chicken or seafood. From appetizer to dessert, citrus fruit is a big part of my daily life. The idea to write this "one recipe = two salad dressings" post today came about in a round about retro sort of way:
We decided that the main course would be my recipe for ~ The Classic Blue Cheese & Bacon Wedge Salad + Buttermilk, Blue Cheese 'n Chive Salad Dressing ~ + ~ Steak au Poivre (Peppercorn Crusted Filet Mignon ~ = Yum!
Both recipes, along with lots of others perfect for hosting a 60's themed party, can be found in:
Category 26: What would Don Draper do? Retro Recipes from my past to your present!
After working for over a week on the complete party menu, appetizers to dessert, amongst a few other things, I was left with two heads of iceberg lettuce in my refrigerator. I have always loved this crispy lettuce and have many fond memories of eating wedges of it topped with creamy blue cheese or Thousand Island dressing. I decided it was time to revive and update the fun-to-eat wedge salad in a manner that would appeal to the modern-day regular-gal or guy who are trying to lighten their daily intake of calories.
If I do say so myself, I think I did a really fine job. Last Tuesday I posted ~ My Grapefruit, Gorganzola & Walnut Wedge Salad + Pretty in Pink-Grapefruit Citrus Salad Dressing ~. On Thursday I posted my ~ Shrimp, Orange, Avocado & Onion Wedge Salad + A Sun-Kissed Orange & Very Citrus Salad Dressing ~. You can get both recipes by clicking on the Related Article links below. Both salads, one with chicken, the other with shrimp are wonderful, light, refreshing Summertime meals!
Need a great go-to citrus dressing in your repertoire? This is it:
1/2 cup freshly-squeezed and strained orange juice (from 2 large, juicy oranges)
2 tablespoons high-quality orange-infused olive oil
1 tablespoon sherry vinegar
3 tablespoons white wine vinegar
4 tablespoons honey
1-1 1/2 teaspoons Dijon mustard
1/8 teaspoon freshly-ground sea salt
1/2 teaspoon freshly-ground peppercorn blend
~ Step 1. Squeeze and strain grapefruit or orange juice as directed. Place the dressing ingredients, as listed, in a 2-cup measuring container w/tight-fitting lid. Shake until combined. Set aside. Shake again just prior to drizzling on or tossing into salad. Store in the refrigerator for up to 1 week. Shake and serve:
Special Equipment List: citrus juicer (electric, hand held or just your hands); fine mesh strainer; 1-cup measuring container; 2-cup measuring container w/tight fitting lid
Cook's Note: For when you want to indulge in the classic 'big cold wedge' salad, my recipe for ~ Buttermilk, Blue Cheese 'n Chive Salad Dressing + Why I love Danablu cheese & some chive talkin' too! ~ can be found in Categories 8, 10, or 20!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2014)