Any-other-citrus vinaigrette from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 244) by Samin Nosrat

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Notes about this recipe

  • anya_sf on March 24, 2022

    I didn't have shallot, used orange juice and zest, and ended up adding a bit more olive oil and a generous sprinkling of salt. This was great on the avocado-citrus salad.

  • abrownb1 on December 16, 2019

    Super simple and delicious! The shallot can be strong if used right away - it definitely benefits from making in advance to give time to mellow. Suggest halving the shallot if using right away if you want a more delicate flavor. I've made it with a blend of lemon/grapefruit and it was wonderful, especially with salmon or shrimp and avocado.

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