| previous | next |
Title: Lemon Oregano Vinaigrette
Categories: Salad Favorite Suzy Blank
Yield: 1 Servings
| 1 | Shallot, peeled,diced fine | |
| 1 | ts | Dijon mustard |
| 1 | ts | Fresh oregano, minced |
| 2 | md | Lemons, JUICE only |
| 1/2 | c | Olive oil |
In a bowl whisk shallot, mustard, oregano and 1/2 of lemon juice until combined well.
Add oil slowly while whisking vigorously. Add remaining lemon juice and season with salt and pepper. Add oil, a little at a time, blending after each addition until sauce coats the back of a spoon.
Add additional seasoning to taste if desired.
NOTE: This is delicious drizzled over sliced beefsteak tomatoes and sprinkled with crumbled blue cheese if desired.
From the recipe files of suzy@bestweb.net By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997
| previous | next |