Wednesday, August 1, 2012

Garlic, Oregano, and Lemon Vinaigrette

Today I am starting with a  Romantic Tip: How much time do you dedicate to your significant other? Is it out of site out of mind? If so, you need to change that. There is no better foreplay than sending little texts, emails, or a phone call or two to your lover. Call your partner in the middle of the day and explain what you want to do to him later that night. You can get graphic or you can be coy and seductive, with subtle, come-home-soon hints.

I am blessed to be married to a man that loves veggies and salad. So I am always trying to keep his love alive by making different dressings and dips that go well with fresh produce. This recipe can be adapted to Orange, Raspberry, Blueberry...or any other fruit. I like the tang of lemon on fish and salads. This recipe works great with both. 

Garlic, Oregano, and Lemon Vinaigrette
adapted from The Bon Appétit Test Kitchen

2 garlic cloves
2 anchovy fillets packed in oil (drained)
1/2 teaspoon crushed red pepper flakes
Pinch of kosher salt plus more
1/2 lemon, seeded and finely chopped (with peel)
1/4 cup (loosely packed) fresh oregano leaves
1/4 cup extra-virgin olive oil
Fresh lemon juice

Finely chop garlic, anchovy fillets, red pepper flakes, and salt in a food-processor. Add lemon and oregano; pulse a few times to coarsely chop. Add oil; process until a coarse purée forms. Season with more salt and fresh lemon juice to desired taste.

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