This classic vinaigrette is worth keeping on hand at all times: you’ll use it on salad, of course, but also on simple steamed vegetables, grilled chicken or fish and a host of other foods. Keep a jar handy in the refrigerator– you will always use it.
This is a classic versatile vinaigrette. It is great on salads, drizzled on fish or tossed with cooked vegetables.
2 tablespoons lemon juice
2 tablespoons minced shallot
1 tablespoon parsley
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
4 tablespoons extra virgin olive oil
1. Combine the lemon juice, shallots, parsley, salt, oregano and pepper in a bowl. Whisk the mixture while you add the oil in a slow steady stream.
Makes 1/2 cup.