Homemade Citrus-based Dressing

Can I just say that I really love La Croix?  It’s super refreshing and I honestly can’t figure out why so many people hate it. Except for the mixed berry or whatever; that one just tastes odd.

Also I haven’t quite decided which kind of beans I like better, black beans or cannellini beans. Both are so delicious and versatile. Black beans usually mean tacos, but white beans are so good in almost anything else. Like a cold salad. With mixed greens, cherry tomatoes, and a citrus-based dressing. That may or may not have wine in it. I mean, I made tuna steaks tonight, and some pretty groovy red potatoes (sorry, I may have watched Austin Powers earlier), but the bean salad was the star of the show. It just was. Mostly because of the dressing. But also the beans. I dunno, it was just perfectly summery and I loved it.

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Homemade Citrus-based Dressing

(adapted from the March 2018 issue of Shape Magazine)

Ingredients:

Juice of 1 medium grapefruit

1 small shallot

Olive oil

Squeeze of fresh lemon juice

Squeeze of fresh orange juice

White wine

Pink Himalayan salt

Freshly ground black pepper

 

Directions: Blend all ingredients together, adjusting the ratios as you see fit. Will keep in the fridge for a few days. (I got a little less than 1/2 cup juice from my grapefruit and used about two tablespoons olive oil and maybe just over a tablespoon of wine. I don’t measure. It’s a bit of a problem.)

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Okay so this is a suuuuuper loose recipe. The one in Shape suggests pomelo or tangelo in place of the grapefruit even. And white wine vinegar, not just white wine, but I somehow do not have any (just red wine vinegar and I didn’t think that would work too well) so I splashed a little wine in instead, which makes it not really a vinaigrette but eh who cares. Also it suggested lemon zest, but I just skipped that step tonight. Also, I toyed with the idea of adding a bit of jalapeno and avocado, which I might try next time. Homemade dressings are so fun.

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See, the salad really was the star of the show. I probably overcooked the tuna. That tends to happen. But it was tasty and the leftovers are being crumbled up and added to the salad for my lunch at work tomorrow and served with a side of my actually rather delicious fiber crackers (more on those another time). Because I can.

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