Fresh-squeezed orange juice (from 2 large oranges)
1
c
Red wine vinegar
1/2
c
Mayonnaise
2
tb
Minced chipotle pepper
1/4
c
Roughly chopped fresh cilantro
1
Tables ground cumin
3
tb
Fresh lime juice (about 1 1/2 limes)
Salt & freshly ground pepper to taste
INSTRUCTIONS
Hi all: We've been using this vinaigrette on everything, makes a great
potato salad with a little extra mayonnaise. It's from the Chris
Schlesinger cookbook, Lettuce in Your Kitchen. Hope you like it as much as
I do. -Leslie.
In a small saucepan combine the orange juice & vinegar. Bring to a boil
over high heat; then, reduce the heat to medium-low and simmer vigorously
until the liquid is reduced by 2/3, about 25 minutes.
Remove the liquid from the heat, and allow to cool to room temperature. Add
the mayonnaise and whisk together until well blended. Add the chipotle,
cilantro, cumin and lime juice; whisk together well. Season with salt and
pepper.
Yield: about 1 2/3 cups.
As a salad dressing: Toss with a Mexican-flavored salad made with romaine
lettuce, sliced avocado, tomato, red onion & cornbread croutons.
As a cold sauce: Drizzle over grilled chicken or fish, spoon over baked
sweet potatoes, or paint on bbq ribs.
Posted to FOODWINE Digest 29 October 96
Date: Tue, 29 Oct 1996 15:21:36 -0500
From: Leslie Duncan <duncan@VIANET.ON.CA>
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”
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