Posts Tagged by citrus
|July 8, 2013|
A coworker of mine brought in a ton of HUGE white grapefruits for everyone to take home. I didn’t know much about white grapefruits. Most grapefruits I’ve eaten are pink inside. After doing what anyone would do (hello Google!) I discovered white grapefruits are generally a little more tart and bitter than the pink ones, which tend to be a little sweeter.
So I figured I’d try it in recipe like a lime. Less sour so I could make a simple recipe with only a few ingredients, no salt needed to balance out the sour. I’d never experimented with them before but my recipe was a success!
Sneak peek into my next recipe: it also includes white grapefruit and has my best friend’s stamp of addition on it, so you better buy some extra grapefruits. I’ll post that one later this week once I get my new memory card reader in the mail. (I lost mine, fail).
White Grapefruit Cilantro Dressing
- 1/2 white onion
- 4-5 cloves of garlic (I used 4 because my cloves seemed larger than usual)
- 1 bundle of cilantro (about 1.5 cups chopped)
- juice of 1 white grapefruit (no more than 3/4 cup)
- 1/3 cup extra virgin olive oil (make sure it says for dressing and not for frying)
Put the onion and garlic in the food processor and chop fine. Add the juice and chopped cilantro. (My cilantro comes from the regular market in a bundle and I have seen it like that at multiple stores. But if your store doesn’t sell the cilantro in a bundle, once you chop it up it should equal around 1.5 cups.) Once it’s all chopped, almost like a pesto, add the olive oil and continue to allow the food processor to do it’s work until it’s all mixed and chopped into a pesto (or liquid) form.
Recipe makes about a full bowl full. If you make it, plan to eat it all week or freeze some for later.
Note: A really nice high speed blender like a Vitamix or Blendtec will be able to process the recipe into a liquid. More cost effective products like my food processor (a Cuisinart) will produce more of a pesto texture.
ALSO!!! This recipe tastes amazing cooked as well!!! Sorry, I don’t have any photos but I have been making my scrambled eggs with it, and using it as a sauce for chicken on the BBQ. It’s very versatile. If you prefer a less potent garlicky oniony taste, you can sauté the garlic and onion before adding it to the food processor. I keep mine raw until I add it into my recipes (like my grilled chicken) so I have the option to cook or not to cook. AND, pre warning you – worst garlic breath ever. Definitely not a good date food, haha.