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

10 minutes total

Storage notes

keeps in the refrigerator for up to 3 days

Difficulty

very easy

Yield

200 g (servings 24 –36)

Ingredients

Weight

Volume

Procedure

Chardonnay vinegar

20 g

4 tsp

Sugar

8 g

2 tsp

Olive oil, extra virgin

45 g

3 tbsp

Salt

0.5 g

¼ tsp

Xanthan gum (optional)

0.22 g

Pink grapefruit, juice

100 g

100 ml

Combine in a mixing bowl.

Whisk to emulsify.

Pink grapefruit, flesh

15 g

1 tbsp

Chives

7 g

2 tbsp

Salmon caviar

18 g

1 tbsp

Add to emulsion A and mix gently.

Notes

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 1. Proceed with step 2 prior to service.

Nutrition

Serving size 8 g; calories 20.6 kcal, kilojoules 86 kJ, protein 0.2 g, carbohydrates 0.8 g, sugar 0.3 g, fat 1.9 g, saturated fat 0.3 g, unsaturated fat 1.8 g, trans fat 0 g, fiber 0 g, cholesterol 4.1 mg,

Type dressing

Author bhsimon

Yield

Servings

–

Serving size 6–8 g

Serve	Per serve
Energy (kcal)	20.6
Energy (kJ)	86
Protein (g)	0.2
Fat (g)	1.9
Carbs (g)	0.8
Sugars (g)	0.3
Fiber (g)	0
Sodium (mg)	18.2
Cholesterol (mg)	4.1

Full details