Lemon Vinaigrette
This vibrant dressing requires extra-virgin olive oil, freshly squeezed lemon juice and fresh oregano. Toss it with baby greens for a cooling side dish salad. Or, use torn romaine lettuce and add tomato chunks, chopped cucumber, crumbled feta cheese, and sliced olives to make the salad more substantial.
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 teaspoons minced fresh oregano, or ½ teaspoon dried oregano
2 cloves garlic, minced
½ teaspoon sugar
¼ teaspoon freshly ground pepper, or to taste
1/8 teaspoon salt, or to taste
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Whisk together all of the ingredients in a small bowl, making certain the sugar is dissolved. Adjust the seasonings to taste.
Advance preparation
This dressing will keep for up to 2 days in a tightly closed container in the refrigerator; shake or whisk before using.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
