top of page

Lemon Vinaigrette

1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano) 2 garlic cloves, minced 1/2 teaspoon sugar 1/4 teaspoon fresh ground pepper (to taste) 1/8 teaspoon salt (to taste)

Whisk together all of the ingredients in a small bowl, making certain the sugar is dissolved. Adjust the seasonings to taste.

Recent Posts

See All

Pesto

¼ cup parmesan ¼ cup pine nuts 3 cups of fresh basil leaves (loosely packed) 2 cloves of garlic ½ cup of olive oil Combine paremesan,...

Poussin Vallee D’Auge

Yield: 6 servings 6 poussins or cornish game hens Salt and pepper 4 tbsp unsalted butter, softened 2 cups pearl onions ½ cup Calvados ¾...

Pistou Soup

Yield: 8-10 servings 2 tablespoons extra-virgin olive oil 2 carrots, halved lengthwise and thinly sliced 1 medium onion, chopped 2 to 3...

Comments


Commenting has been turned off.
bottom of page