Recipe - Citrus Vinaigrette With Hazelnut Oil

1 Orange; grated peel only
4 tablespoon Fresh orange juice
4 teaspoon Lemon juice
1 teaspoon Balsamic vinegar
One half teaspoon Salt
3 Scallions; white parts only
minced
One fourth teaspoon Fennel seeds
crushed in a mortar
or under a spoon
5 tablespoon Olive oil
1 tablespoon Hazelnut oil
1 tablespoon Chives
cut or sliced up into narrow rounds
1 tablespoon Chervil or fennel leaves
(chopped)
1 tablespoon Parsley, finely chopped

Date: Wed, 22 May 1996 23:35:23 0400

From: BobbieB1@aol.com

PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with
the salt, scallions and crushed fennel seeds. Whisk in the oils, then the
herbs. Taste, and adjust any of the ingredients if necessary. The dressing
should be fresh and sparkly.

DEBORAH MADISON PRODIGY GUEST CHEFS COOKBOOK

Posted to MealMaster Recipes List, Digest #143