2 juicy lemons
1 juicy orange
1 1/2 C pure olive oil
1 tsp sea salt
1/2 tsp freshly ground pepper
1/2 C Sicilian Lemon Balsamic Vinegar
8 C mixed young green lettuces/arugula
Juice lemons, orange, and shallot in a juice extractor. Put the juices in bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with salt and pepper. Taste and adjust the seasoning. Whisk again, cover and refrigerate for up to 3 days. Makes 3 cups.
Just before serving, place the greens in a salad bowl, add about 1/2 C vinaigrette and toss well. add more to taste and adjust seasonings.
Variation for blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 tsp sea salt, 1/2 tsp pepper and 1-1/2 C pure olive oil. Use very juicy citrus.
Cut off and discard stems and ends of citrus. Quarter and cut out cores and seeds. Place in blender. Squeeze remaining juice and add to blender with shallot , salt and pepper;
Pulse and blend until fruit is as smooth as possible. With machine running add olive oil in a thin, steady stream. Will be thick like mayonnaise. Add 1/2 C Sicilian Balsamic Vinegar and
blend. If too thick add a little hot water. Cover and refrigerate for up to 3 days. If separation occurs, return to blender and blend until smooth again. Makes about 3 cups.