The Dainty Dot

Salad season is here. Fresh lettuce is popping up all over garden, and balsamic vinaigrettes are a little too heavy and wintry for delicate, home-grown leaves. There’s nothing that says summer quite like this Lemon-Oregano Vinaigrette. Sits politely and lightly but adds a lot to a conversation—yeah, that’s exactly how I’d describe it.

Jennifer found the recipe in the “R.S.V.P.” column in a few-years-old Bon Appetit, an adaptation of a recipe found at The Signature Room. We momentarily lost it, gone in the recycling maybe. But found once again—just last night—as a grainy photo on my computer. So, here it is, hopefully never to be lost again.

Ingredients

• 1/2 garlic clove
• 1 1/2 tsp freshly grated lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp distilled white vinegar
• 1 1/2 tsp Dijon mustard
• 1 1/2 tsp mild honey
• 1/4 tsp salt (kosher)
• 1/4 tsp black pepper
• 3 tbsp extra-virgin olive oil
• 2 tbsp canola oil
• 1 1/2 tsp chopped fresh oregano

-Blend all ingredients except oregano in blender until combined.

-Transfer to a bowl and stir in oregano. Salt and pepper to taste.

Tagged: Bon Appetit, lemon-oregano, The Signature Room, vinaigrette

§ One Response to Lemon-Oregano Vinaigrette

• Greek Salad Dressing « The Dainty Dot says:

  June 23, 2011 at 7:16 am

  […] to drizzle over my spinach and lettuce leaves? The Lemon Oregano Vinaigrette is fabulous, but we need a little variety now and then. I found this recipe for a Greek-style […]

  Reply