Citrus Shallot Vinaigrette

Name: Citrus Shallot Vinaigrette
Prep time: 1 h
Total time: 1 h
Yield: 2 serving(s)
Ingredients: 1 lemon, zested and juiced; 1 lime, zested and juiced; 1 tablespoon rice wine vinegar; 2 tablespoons shallots, thinly sliced; 1 tablespoon sugar; 1 tablespoon olive oil; 1/4 teaspoon crushed red pepper flakes

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Recipe by Sue Freeman

This is great as a basting sauce for grilled tuna. Use half as a basting sauce and have drizzled over the fish upon serving.

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READY IN: 1hr

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

1

lemon, zested and juiced
1

lime, zested and juiced
1

tablespoon rice wine vinegar
2

tablespoons shallots, thinly sliced
1

tablespoon sugar
1

tablespoon olive oil
¹⁄₄

teaspoon crushed red pepper flakes

DIRECTIONS

If using a vegetable peeler or cocktail zester blanch lemon and lime peel for 30 seconds and then shock in cold water.
Dry in a salad spinner.
If using a rasp zester, combine all of the ingredients-- juice, zest, vinegar, shallots, sugar, oil and red pepper.
If using within a few hours keep covered at room temperature, otherwise refrigerate up to 5 days.
Bring to room temperature before using.

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