Friday, March 2, 2012

'Tis the Season for Salad - Oregano Garlic Vinaigrette

Oregano Garlic Vinaigrette
3 tablespoons dried oregano
1/2 cup red wine vinegar
2 to 3 cloves garlic, very finely minced
Sea salt and freshly ground black pepper
1-1/4 cups mild and fruity olive oil
Rub the oregano in your hands to warm it and release its oils.  Toast it in a dry skillet over low heat for a minute or two.
Whisk all the ingredients together in a bowl.  If you have time, warm the dressing over low heat for a few minutes to intensify the flavors.

Recipe from “Mediterranean Fresh” by Joyce Goldstein

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