Thursday 27 March 2014

Patti's Lemon-Oregano Vinaigrette

This lovely tasting vinaigrette recipe is one I found over at Recipezazz. The recipe author is luvcookn. She writes in the recipe intro: "This is a nice tart-sweet dressing that is quite versatile. It can be used as a condiment for grilled salmon, or on salad greens. This dressing will keep refrigerated for 3 to 4 days."

Make sure you use fresh lemon juice and not the bottled stuff or this will not taste the same.

1 garlic clove
1 1/2 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon liquid honey (or agave)
3 tablespoon extra virgin olive oil
2 tablespoons vegetable oil
1 1/2 teaspoon chopped fresh oregano
Salt and pepper, to taste

Place first 6 ingredients in small blender or a hand blender.
With motor running, pour in olive and veggie oils until well incorporated.
Pour into a jar, add the oregano, salt and pepper.
Twist on the lid and shake.
Shake well before serving.

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Have you tried this recipe?? Tell us how it turned out :)