Submitted by: Glenn and Marlys
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Servings: as needed
This is the vinaigrette Annie Somerville used in the delicious Farro Salad with Winter Fruit, Pistachios and Ginger (see separate recipe - click here). We watched her prepare this dish at a Chef's Holiday in Yosemite, February 2014.
1 teaspoon orange zest (easy on this)
1 tablespoon fresh orange juice
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
½ tablespoon Champagne vinegar
1 tablespoon grated fresh ginger
½ teaspoon salt
¼ cup olive oil
1. Whisk everything but the oil together in a small bowl.
2. Slowly pour the oil in, whisking until emulsified.
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