Greek Salad Dressing

June 23, 2011 § 3 Comments

Lettuce and spinach from the garden

Did I mention it’s salad season? We have a plot in the Washington-Rutland Community Garden, right across from Flour Bakery, and it’s spitting out lettuce at a pretty good clip now. What we have most of now, actually, is spinach. It’s late June, and considering the warm temps, its the end of the spinach season. As my garden neighbor said, we had March until Memorial Day, then we had August. No normal spring weather – cool days and nights – to get a really good spinach crop going. Just cold and wet, not very good for seeds to germinate. And when they did finally come up, the seedlings didn’t like the heat. They sent up flower stalks immediately – at just 2 inches tall. Yikes. So what fills my salad spinner now are small, small spinach leaves. But a lot of them. Along with some of my larger lettuce leaves.

And did I mention I recently trimmed our oregano plant? It’s massive, and it was about to flower. To keep an herb going strong through the growing season, I trim off any flowers that pop up. I have a big bag of oregano clippings wrapped in moistened paper towel and sealed in a ziploc bag, sleeping nicely in the fridge. My recipes this week are leaning towards oregano.

What 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 dressing online at The Food Network site – it’s by a guy named Ernie? Never heard of him, but he’s got a knack for dressing, that’s for sure.

Ingredients

  • 1/4 cup red wine vinegar
  • 1/8 cup white wine vinegar (equals 2 tbsp)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt – it calls for “fine salt,” but I used kosher and added a bit more to compensate
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon crushed red pepper or dash of cayenne, optional
  • 1 small clove garlic
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup canola oil
  • 1 tablespoon chopped fresh oregano leaves

-Use a blender to combine the vinegars, mustard, salt, pepper, red pepper, and garlic on the puree setting. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil.

-Transfer the dressing to a glass storage container and mix in the oregano. Season with salt and pepper to taste.

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