October 22, 2024

Autumn. Frost is coming. Sunrises and sunsets are vividly colorful. Sweater weather has arrived and yours truly could not be more pleased. I adore the cold. We will all miss warm weather garden bounty, but fortunately one can always preserve summer’s best with canning, pestos and salad dressings.

Take this Lemon Oregano Vinaigrette. A few drops of this tart elixir on salad greens, roasted proteins and vegetables or on a bowl of unsweetened Greek yogurt brings you Mediterranean healthy vibes. What could be more Greek than the combination of lemon, oregano, garlic  and extra virgin olive oil?

This vinaigrette keeps well for weeks in your fridge and only needs a brief sit at room temperature to soften the olive oil. Thankfully, the old rule of three parts oil to one part vinegar is passe. Tart and less oily awakens the taste buds. Here, lemon juice is assisted by equal amounts of red wine vinegar. Pompeian has won taste contests in the past and its affordability is a plus. Creamy dijon mustard acts as an emulsifier for pleasant texture. The beaker attachment of your hand held stick blender is the only equipment you need; just as good is a small mini chop.

lush pot of oregano in the garden

Homegrown oregano is nature’s gift. Be that as it may, your local grocer will likely have a nice pack of oregano for this recipe. In that case, you can enjoy this vinaigrette all year long.

Lemon Oregano Vinaigrette

recipe by Michele Humlan, The Good Eats Company

makes about ¾ cup or 6 ounces

ingredients 

1 tablespoon creamy Dijon mustard
1 very large or two large cloves peeled garlic, zested on microplane grater
¾ cup loosely packed fresh oregano leaves, no woody stems
juice of one large lemon (about 2 tablespoons)
2 tablespoons red wine vinegar
7 tablespoons extra virgin olive oil
pinch of fine sea salt
pinch of finely ground white pepper

directions 

Blend all ingredients in beaker attachment of stick (immersion) blender; alternately, use small bowl of food processor or mini chop.Vinaigrette keeps well in the fridge up to 2 months. Olive oil solidifies when cold, so allow dressing to sit at room temp to soften about 15 minutes. Use on salad greens, over roasted vegetables and on roasted or grilled proteins. Also good drizzled over unsweetened Greek yogurt.