Kiwi and Satsuma Mandarian Orange Dressing

Makes 1 1/2 cups

Kiwi fruit and satsuma oranges are at their peak season in December. They are loaded with natural sugar balanced with the right amount of acid to make a tart dressing that may be used on mature lettuces—like hearts of romaine, red oak leaf or butter lettuce— strong enough to hold up to the creamy dressing.

ingredients

1 tablespoon olive oil
1/2 medium onion, chopped
2 cloves garlic, minced (1 teaspoon)
2 kiwis, halved, flesh scooped from their skin
1/2 cup extra-virgin olive oil
2 satsuma or clementine oranges, halved
1/4 cup balsamic vinegar
sea salt, to taste

directions

1
Heat the olive oil in a small sauté pan over moderate heat and sauté the onion and garlic for 3 minutes, until tender and lightly browned. Place them in the bowl of a food processor or in a blender.
2
Add the kiwi pulp and purée for 1 minute, until smooth. With the processor running, gradually add the extra-virgin olive oil to form a smooth and creamy emulsion. Add the juice from the satsuma or clementine oranges and the balsamic vinegar, and combine well for a few seconds more. Season with the salt.

notes

Per Serving: (1/8 cup): calories 60; calories from fat 50; calories from saturated fat 5; protein 0g; carbohydrate 3g; total fat 5g; saturated fat 0.5g; cholesterol 0 mg; sodium 0 mg; 83% calories from fat

Source: Bonnie