| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Sami |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Blood oranges |
| 2 |
|
Ruby grapefruit |
| 2 |
|
Heads radicchio or bitter |
|
|
green lettuce |
| 2 |
T |
Blood orange juice |
| 2 |
t |
Sweet balsamic vinegar |
| 1 |
ds |
Champagne vinegar |
| 1 |
|
Squeeze of lemon |
| 1/8 |
t |
Salt |
| 1 |
ds |
Ground black pepper |
| 2 |
T |
Extra virgin olive oil |
INSTRUCTIONS
(Alice Waters, Chez Panisse) Peel 4 blood oranges and slice thinly
into rounds, reserving remaining 2 oranges for juice. Peel and section
grapefruit. Line plates with radicchio. Arrange orange and grapefruit
over radicchio. Chill. Pour Vinaigrette over salad when ready to
serve. Makes 4 servings. Vinaigrette: Combine orange juice, balsamic
vinegar, Champagne vinegar, lemon juice, salt and pepper. Let stand 10
minutes, then stir in oil. Posted to FOODWINE Digest 14 Feb 97 by
"Ted D. Conley" <tedconley@EARTHLINK.NET> on Feb 14, 1997.
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