Recipe No
91
dressing
Adapted
2012
Pink grapefruit dressing
Many oyster lovers prefer their molluscs unadorned, but even those purists will love this recipe. Definitely worth a try when pink grapefruit is in season during winter and early spring.
- Time
-
Prep:
Total:
- Difficulty
- very easy
- Yield
- 24–36 serves • 200 g
Processes
-
Chardonnay vinegar (4 tsp)20 g
-
Sugar (2 tsp)8 g
-
Olive oil, extra virgin (3 tbsp)45 g
-
Salt (¼ tsp)0.5 g
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Xanthan gum (optional)0.22 g
-
Pink grapefruit, juice (100 ml)100 g
-
01Combine in a mixing bowl.
-
02Whisk to emulsify.
-
Pink grapefruit, flesh (1 tbsp)15 g
-
Chives (2 tbsp)7 g
-
Salmon caviar (1 tbsp)18 g
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03Add to emulsion and mix gently.
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It should go without saying that the juice should be freshly squeezed. Enzymes in fruit juice with begin to degrade the liquid immediately it is exposed to oxygen, so fresh juice will always yield a better result.
Making ahead
Complete step 01. Proceed with step 02 prior to service.
Storing
keeps in the refrigerator for up to 3 days
Categorisation
- Category
- dressing
- Meal
- component
- Cuisine
- international
- Diet
- pescatarian
- Tags
- oysters pink grapefruit