Summer Entertaining 2000: Swim Team


  Orange-Miso Vinaigrette

The Chef
PETER SPYROPOULOS of Sea Grill

Servings
Serves four.

Ingredients
2 tablespoons orange-juice concentrate
1 tablespoon light miso paste
1 teaspoon rice vinegar
1/2 teaspoon Tabasco sauce
1/2 cup canola or grape-seed oil
Salt and freshly ground black pepper
1/2 bunch chives, minced
1/2 red bell pepper, seeded, cut in 1/4-inch dice
2 tablespoons fresh mint, chopped coarsely

 

Cooking Instructions
Combine the orange-juice concentrate, miso, vinegar, and Tabasco in a bowl, then gradually whisk in the oil to emulsify. Just before serving, season to taste with salt and pepper. Stir in the chives, red bell pepper, and mint.

 

Best With
Spyropoulos's Grilled Sea Scallop Salad.







 
 
   
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