June 11, 2011 § 1 Comment
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.
- 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.