Recipe courtesy of Joyce Goldstein
Makes 1¾ cups
This vinaigrette is excellent on grilled vegetables, salad with tuna, seafood, hard-cooked eggs, rice salads, cherry tomatoes, tomatoes, cauliflower, and broccoli.
- 3 tablespoons dried oregano
- 2 garlic cloves, finely minced
- 1½ cups mild olive oil
- ½ cup red wine vinegar
- Salt and freshly ground pepper to taste
Rub the oregano with your hands to warm it and release its oils or toast in a dry skillet for a minute or two.
Whisk all the ingredients together.
Nutritional information per 2 tablespoon serving:
Calories: 170 ⁄ Protein: 0 g ⁄ Carbohydrate: 1 g ⁄ Fiber: 0 g ⁄ Sodium: 10 mg
Saturated fat: 3 g ⁄ Polyunsaturated fat: 2 g ⁄ Monounsaturated fat: 14 g ⁄
Trans fat: 0 g ⁄ Cholesterol: 0 mg
Copyright © Joyce Goldstein. All rights reserved. Recipe presented at the 2004 Flavor, Quality, and American Menus retreat, The Culinary Institute of America.
