Sunday, February 13, 2011

Lemon Oregano Vinaigrette

Recipe from: Chef Keith Foster, Minocqua Country Club

1 1/2 cups lemon juice
1/2 cup champagne vinegar
1/4 cup Dijon mustard
2 each garlic cloves and shallots, chopped
1/2 tsp toasted and crushed fennel seeds
1/2 tsp crushed red pepper
1/4 cup honey
1 tsp black pepper
1 Tbsp. kosher salt
3 cups olive oil
1 Tbsp. chopped parsley
2 Tbsp. dried oregano or 3 Tbsp. fresh chopped oregano

Combine the first ten ingredients in a blender large enough to accommodate eight cups or use an appropriate container and a hand blender. Blend thoroughly. While blending, slowly drizzle the olive oil into the mix to emulsify. Add the chopped herbs and enjoy on your favorite salad or dress fresh vegetables before grilling.

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