![]() 2 jiggers Sigona’s Grapefruit White Balsamic (6 tablespoons).Stirring in liquor is up to the individual (we recommend vodka or gin). However, using Sigona’s infused balsamics makes the process less of a waiting game! Our balsamics are already full of flavor so the process takes minutes instead of days. What’s a shrub? It’s a vinegar-based drink made by soaking fruit in drinking vinegar for a couple days, straining and mixing it with something fizzy, such as club soda or sparking water, and maybe a little simple syrup. Grapefruit-Infused Balsamic Shrub Grapefruit-Infused Balsamic Shrub Then, working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. *Supreming citrus: It takes time and patience, but is well worth the effort! To do this, cut the top and bottom off of your citrus fruit. With a light hand, drizzle a little of the vinaigrette on the salad/s. Sprinkle with the pistachios and cranberries, then top with Parmigiano Reggiano shavings, if using. In a large serving dish or on individual salad plates, arrange the greens with a few slices of avocado and grapefruit supremes or slices in an attractive pile. While whisking, drizzle in the olive oil, mixing until emulsified. 2 to 3 Rio Star grapefruits, peel and pith sliced away, fruit supremed* or sliced into roundsĭirections: For the vinaigrette, whisk the balsamic, shallot, Dijon and honey together in a bowl.2 medium avocados, peeled, pitted and sliced lengthwise.A mix of spinach and arugula, a generous handful per serving.2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil. ![]() 3 Tbsp Sigona’s Grapefruit White Balsamic.Adapted from The Olive Oil and Vinegar Lover’s Handbook. The a tangy pink grapefruit awakens the palate while the dried cranberries and pistachios add more layers of flavor, interest and delight to the dish. Grapefruit & Greens Salad with Avocado, Pistachios and a Grapefruit Vinaigrette Add on a layer of kumquats or mandarinquats, then gently lay about 4 slices of the avocado atop the citrus on each plate. Use a large spoon to remove the fruit from the peel then slice the halves, on a slant, into about 8 slices each.Īrrange the lettuce on 4 salads plates. Thinly slice the kumquats or mandarinquats on the bias remove any seeds. 16 or 20 large, tail-on cooked and cleaned shrimp (remove tails if desired)ĭirections: In a small (non-aluminum) saucepan, mix together the raisins, vinegar, oil, water and salt.1 head of Butter or Boston lettuce, rinsed and dried.4 to 5 kumquats or mandarinquats (the peels of both are edible).3 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil.1 Tbsp Sigona’s Balsamic (Mix it up! Try Sigona’s Grapefruit White Balsamic, Sigona’s Satsuma Vanilla Balsamic or Sigona’s Tangerine Balsamic.).1 ½ Tbsp golden raisins (look for them in our dried fruit & nuts section).Adapted from Uncommon Fruits and Vegetables. The peel of mandariquats is all edible, so all you simply need to do here is slice them and you’ll be set. Light and flavorful, this salad will help keep your “New Year, New You” resolution intact. Avocado Salad with Shrimp, Citrus and a Sweet Balsamic Vinaigrette NOTE: Kumquats and Mandarinquats are available seasonally, usually around January. The heavier, the juicier the fruit will be.Avocado Salad with Shrimp, Citrus and a Sweet Balsamic Vinaigrette ![]() ![]() Fruit should be firm, yet spring back to the touch. Shopping Tip: When picking out grapefruit, look for fine-textured, brightly colored skin.
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