LEMON OREGANO VINAIGRETTE RECIPES

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LEMON VINAIGRETTE DRESSING RECIPE - FOOD.COM



Lemon Vinaigrette Dressing Recipe - Food.com image

This vibrant dressing requires extra-virgin olive oil, freshly squeezed lemon juice, and fresh oregano. Toss it with baby greens for a cooling side dish salad. Or, use torn romaine lettuce and add tomato chunks, chopped cucumber, crumbled feta cheese, and sliced olives to make the salad more substantial. I got this recipe from a local news television channel.

Total Time 15 minutes

Prep Time 15 minutes

Yield 2-4 serving(s)

Number Of Ingredients 7

1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano)
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper (to taste)
1/8 teaspoon salt (to taste)

Steps:

  • Whisk together all of the ingredients in a small bowl, making certain the sugar is dissolved. Adjust the seasonings to taste.
  • Let sit for an hour or so, and then whisk again before serving.

Nutrition Facts : Calories 259.4, FatContent 27.2, SaturatedFatContent 3.8, CholesterolContent 0, SodiumContent 147.2, CarbohydrateContent 5.6, FiberContent 1, SugarContent 1.9, ProteinContent 0.5

GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AN…



Grilled Chicken with Roasted Garlic-Oregano Vinaigrette an… image

Provided by Bobby Flay

Categories     main-dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

8 cloves roasted garlic
1/4 cup white wine vinegar
2 tablespoons fresh oregano leaves
2 tablespoons fresh parsley leaves
1 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
1/4 teaspoon red chili flakes
12 fingerling potatoes, scrubbed
Kosher salt
Olive oil
4 (8-ounce) bone-in chicken breasts
Freshly ground black pepper
Fresh oregano sprigs, for garnish
Fresh parsley sprigs, for garnish

Steps:

  • Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
  • Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
  • Heat the grill to medium.
  • Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

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