| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Dressings |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Orange |
| 1/4 |
md |
Grapefruit |
| 1/2 |
md |
Lime |
| 1/2 |
md |
Lemon |
| 1/2 |
c |
Extra virgin olive oil |
| 2 |
tb |
Champagne or white vinegar |
| 3 |
tb |
Soy sauce |
| 1/2 |
ts |
Hot chili sauce or red pepper sauce |
| 20 |
|
Pink peppercorns |
| 1 |
ts |
Finely chopped fresh ginger |
| 5 |
tb |
Fresh cilantro leaves |
| 1 |
ts |
Salt (opt) |
INSTRUCTIONS
Peel orange, grapefruit, lime and lemon. Cut each into segments over a
large stainless steel bowl to catch excess juices. Carefully dice
segments, cutting not crushing them. Add oil, vinegar, soy sauce and
chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns,
ginger, cilantro, diced fruit and salt; stir to combine. Makes about
1 1/4 cups.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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