ITALIAN VINAIGRETTE
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 3/4 cup dresssing
Number Of Ingredients 7
Steps:
- Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)
GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES
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.
GARLIC-OREGANO VINAIGRETTE
Provided by Connie Barbara Schaeffer
Categories Garlic Herb No-Cook Quick & Easy Salad Dressing Bon Appétit California
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in jar. Shake well. (Can be prepared 1 week ahead. Bring dressing to room temperature before serving.)
OREGANO VINAIGRETTE
I rarely purchase bottled dressings any longer because it is so simple to make them from scratch. I serve this over romaine, fresh garden tomato, crispy proscuitto, fresh mozzarella and garlic croutons.
Provided by Cook4_6
Categories Salad Dressings
Time 10m
Yield 1 1/2 Cups
Number Of Ingredients 8
Steps:
- Place first 7 ingredients in a bowl and blend using an emulsion blender until well blended. Slowly add olive oil and continue blending until smooth and emulsified.
Nutrition Facts : Calories 1475.2, Fat 153.7, SaturatedFat 25.7, Cholesterol 29.3, Sodium 1676.4, Carbohydrate 15.9, Fiber 0.8, Sugar 8.7, Protein 13.1
OREGANO VINAIGRETTE
We put so much dried oregano in this vinaigrette that you might think it's a typo. It's not. Because the oregano is so prominent, look for sources such as Penzeys that specialize in dried herbs.
Yield makes a little over 1 cup
Number Of Ingredients 7
Steps:
- Combine the vinegar, oregano, lemon juice, smashed garlic, grated garlic, salt, and pepper in a medium bowl and whisk to combine the ingredients. Set the vinaigrette aside to rest for 5 minutes to marinate the oregano. Add the olive oil in a slow, thin stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper, or lemon juice, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.
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