Marjoram Vinaigrette Recipes

Steps:

• 1. Combine the first 6 ingredients in a mixing bowl. Let stand for 30 minutes.
• 2. Slowly add the grape-seed oil to the mixture in a steady stream while whisking vigorously.
• 3. Season with the salt and pepper.

Steps:

• 1. Stir 8 cups fresh water in pot; add 1?2 cup marjoram sprigs and 1 tablespoon of the olive oil. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until tender. Drain, discarding marjoram sprigs. Cool slightly.
• 2. In a small bowl mash anchovy fillets with a fork. Add parsley, capers, garlic, and mustard; mix thoroughly. Stir in 2 tablespoons of the lemon juice. Add the 1/4 cup olive oil, whisking to combine ingredients. Season to taste with salt. Set aside.
• 3. Brush the tuna and onion slices with remaining 1 tablespoon olive oil; sprinkle lightly with salt and pepper. Grill fish and onion on rack of uncovered grill directly over medium coals for 4 minutes. Turn and grill 4 to 5 minutes more or until tuna is slightly pink in center and onion is tender. (Or arrange the tuna and onion on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 10 minutes or until tuna is slightly pink in center and onion is tender, turning once).
• 4. To serve, spoon beans onto 6 serving plates. Drizzle beans with remaining 4 tablespoons lemon juice. Place a fish fillet on each plate. Drizzle each serving with anchovy mixture. Serve with red onion slices. Sprinkle with additional marjoram sprigs. Makes 6 servings.
• *Test Kitchen Tip: Skinless salmon fillets can be used in place of tuna steaks. Salmon will be done when it flakes easily with a fork.

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. (Can be made 4 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.)
• Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.

Steps:

• Thoroughly combine ingredients. Taste and adjust seasonings.