This recipe suggests using this fragrant vinegar to pair with mixed vegetables, sliced avocado or Easter salad. The recipe is from Martha Stewart Living, April 1998, and yields about 3/4 cup. The ingredients include 1/2 tablespoon Dijon mustard, 5 tablespoons extra-virgin olive oil, 5 teaspoons freshly squeezed lemon juice, 5 teaspoons freshly squeezed orange juice, 1 teaspoon white wine vinegar, 1/2 tablespoon honey, 1/2 teaspoon salt, a pinch of fresh pepper, and seeds from 1 small red papaya. To make the dressing, mix Dijon mustard with 1 tablespoon olive oil in a medium mixing bowl. Add lemon juice and stir. Add another tablespoon of olive oil and stir. Add orange juice and another tablespoon of olive oil and stir. Add vinegar, honey, salt, pepper, and remaining 2 tablespoons of olive oil and stir. Gently whisk the reserved papaya seeds into the dressing. Use immediately or store in a sealed container in the refrigerator for up to 1 day.
27.04.2023 @ 07:30
This recipe suggests using this fragrant vinegar to pair with mixed vegetables, sliced avocado or Easter salad. The recipe is from Martha Stewart Living, April 1998, and yields about 3/4 cup. The ingredients include 1/2 tablespoon Dijon mustard, 5 tablespoons extra-virgin olive oil, 5 teaspoons freshly squeezed lemon juice, 5 teaspoons freshly squeezed orange juice, 1 teaspoon white wine vinegar, 1/2 tablespoon honey, 1/2 teaspoon salt, a pinch of fresh pepper, and seeds from 1 small red papaya. To make the dressing, mix Dijon mustard with 1 tablespoon olive oil in a medium mixing bowl. Add lemon juice and stir. Add another tablespoon of olive oil and stir. Add orange juice and another tablespoon of olive oil and stir. Add vinegar, honey, salt, pepper, and remaining 2 tablespoons of olive oil and stir. Gently whisk the reserved papaya seeds into the dressing. Use immediately or store in a sealed container in the refrigerator for up to 1 day.