California Central Coast Recipes

Lemon Vinaigrette

©2017 TheRomanticTable.com
This is the French classic light fresh lemon vinaigrette for many types of salads.

Itís very versatile. Dribble it over Baby Spring Mix, spinach or asparagus in place of hollandaise. Itís best when made fresh the same day.

I use this vinaigrette also as the dressing for my Classic French-Style Country Potato Salad that I like to make in the Spring and Summer months. It's low calorie and light and a lot better tasting than the mayonnaise style (and safer) when you have it on your picnic table on a hot summer day.


www.theromantictable.com ©2017, Lemon Vinaigrette
Preparation time: 15 minutes
Cooking time:
MAKES 6 SERVINGS.
re-calculate ingredients for:



Ingredients.

2 small cloves garlic , crushed
salt
3 Tablespoons fresh lemon juice
2 Tablespoons white wine vinegar
1/2 teaspoons dry mustard
1/2 cup Extra-virgin olive oil
Freshly ground black pepper
1/2 teaspoons Italian seasoning



Preparation Directions.

1 Pulverize the crushed garlic in a mortar and pestle with scant one-eighth teaspoon salt. Mash the garlic until it becomes almost liquid paste. Transfer to a glass measuring cup. Mix in the lemon juice and vinegar. Add the dry mustard. Beat well with spoon or small whisk.

2 Gradually beat in the olive oil. Add in the Italian seasoning and a few grinds of freshly cracked black pepper.

3 Taste for tartness and salt. If needed, correct seasoning by adding more lemon juice or olive oil if too tart and salt if needed.


Wine and Food Pairing and Serving Suggestions.

Dribble over greens, potato salad or vegetables and gently mix and serve.

A tip from Sue!

Sauteing whole garlic

If your recipe calls for whole garlic, it doesn't burn as easily when in larger pieces. But you do need to score your garlic cloves all over in order to release the garlic juices and fragrance .Always be careful to avoid burning the cloves. It'll make the garlic cloves bitter and ruin what you're cooking.