Recipe by Cooking light, the complete Quick Cook, (A practical Guide to Smart,
Fast home Cooking) by Bruce Weinstein and Mark Scarborough, Publisher
Oxmoor House.
Drizzle this zesty dressing over mixed salad green topped with goat
cheese. Squeeze the juice from juicy grapefruit or look for fresh
grapefruit juice in a produce section of the grocery store.
1 tsp. olive oil
1/2 cup chopped shallots
2 cups fresh grapefruit juice (about 3 grapefruit)
2 tsp. chopped fresh cilantro
2 tsp. sugar
1/4 tsp. freshly ground black pepper
2 tsp. olive oil
Bloat 1 tsp. oil in large nonstick skillet over medium heat. Add
shallots, cook for 5 minutes or until golden brown. Stir in juice. Bring
to a boil over medium high heat, cook until reduced to 1 cup, about 6
minutes. Removed from heat cool to room temperature.
Place grapefruit mixture, cilantro, sugar and pepper in a food
processor, process until smooth. With processor on, slowly pour 2 tsp.
oil through food chute, process until smooth. Store, covered in
refrigerator for up to 1 week. Yield 1 cup (Serving size: 1 tsp.)
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