Citrus Recipes: Savory Condiments and Dressings

Bergamot Sour Orange Zest

1 Bergamot sour orange
This bitter or sour orange is valued for its zest, found in English Breakfast tea.
Use the zest either dry or fresh to flavor tea.
Zest and flowers can also be used in sachets.

Carnival Salsa with Grapefruit & Orange

1 Rio Red grapefruit
1 navel orange
1 medium tomato, seeded and chopped
1 cup diced green and yellow bell pepper
1 jalapeno pepper, seeded and minced
3 tablespoons chopped red onion
3 tablespoons chopped fresh cilantro
¼ teaspoon salt

Peel, section and dice grapefruit and orange.
Combine all ingredients.
Drain juice before serving.
Makes about 2 cups.

Etrog Citron Relish

6 Etrog citrons, juice squeeze and strain
2 tablespoons grated horseradish
2 tablespoons ground ginger
1 teaspoon grated nutmeg
1 tablespoon ground cinnamon
2 cups white vinegar

Pour etrog juice in a pan with other ingredients.
Bring to boil, boil briskly for 10 minutes.
Strain.
Store in cool place.
Served at Passover.

Gremolata Lemon Garlic Garnish

1 tablespoon Eureka lemon zest
2 tablespoons minced parsley
½ - 1 teaspoon minced garlic

Use homegrown or organic Eureka lemons for zest.
Mince zest or leave in curls.
Mince fresh parsley finely.
Add crushed garlic to taste.
Mix and use as a garnish on rice, fish or salad.

Betty Ann's Salad Dressing

1 cup Lemon Juice

1 cup Low Sodium Soy Sauce

2 cups Olive Oil

2 cloves Crushed Garlic

1-2” section of Crushed Ginger (optional)

2 Tablespoons Sesame Oil (optional)

Blend and Serve over Green Salad