Saffron Citronette Recipes

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CITRONETTE



Citronette image

Make and share this Citronette recipe from Food.com.

Provided by Moirianne

Categories     Sauces

Time 5m

Yield 1/3 cup

Number Of Ingredients 4

3 tablespoons lemon juice
1/3 cup oil
salt
white pepper

Steps:

  • Stir 1/2 tsp of salt int the lemon juice until dissolved.
  • Slowly beat in the oil a little at a time.
  • Season to taste with ground white pepper.
  • Toss dressing with prepared vegetables.

Nutrition Facts : Calories 1961.5, Fat 218, SaturatedFat 28.2, Sodium 1.4, Carbohydrate 11.9, Fiber 0.6, Sugar 3.3, Protein 0.5

BASIC VINAIGRETTE/CITRONETTE



Basic Vinaigrette/citronette image

Once you master a basic vinaigrette, the variations are virtually endless. For example, a little bit of prepared mustard mixed with the vinegar boosts flavor and allows emulsification. Experiment with different combinations of vinegars and oils - and with adding herbs and spices. To make a citronette, substitute lemon juice for the proportion of vinegar.

Number Of Ingredients 3

Salt to taste
1 part Vinegar
3 parts oil

Steps:

  • Dissolve salt in vinegar; whisk in oil. Since there is nothing in a basic vinaigrette to keep it emulsified, use immediately.

SWORDFISH WITH WATERMELON AND LIME-GINGER CITRONETTE



Swordfish with Watermelon and Lime-Ginger Citronette image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 11

3 tablespoons fresh lime juice (from 2 to 3 limes)
2 teaspoons sugar
2 teaspoons finely grated peeled fresh ginger
3 tablespoons safflower oil, plus more for brushing
Coarse salt and freshly ground pepper
1 pound skinless swordfish steak, cut into 1 1/2-inch pieces
4 large scallions, white and pale-green parts separated, dark-green parts thinly sliced
1 head Bibb lettuce (about 8 ounces), leaves separated
1/2 small seedless watermelon, rind removed, cut into 1/2-inch-thick wedges
1 medium carrot, peeled into ribbons and julienned
Flaky sea salt, such as Maldon, for serving

Steps:

  • Whisk together lime juice, sugar, ginger, and oil; season with coarse salt.
  • Preheat grill to medium. Thread swordfish and scallion whites onto skewers. Brush fish and scallions with oil and season with coarse salt and pepper. Grill, flipping occasionally, until fish is opaque throughout, about 7 minutes.
  • Divide lettuce and watermelon among plates. Top with skewers. Drizzle with dressing and top with scallion greens and carrot. Sprinkle with sea salt and serve immediately.

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