Nothing revolutionary here…just documenting the ratios of an especially good vinaigrette from tonight. I have never used two acids together before…not sure why I never tried it before. Again, this is more of a record for me than providing a recipe of anything new.
Simple Greek Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 small lemon, juiced
- 2 cloves garlic, minced or microplaned
- 2 tsp. dried oregano
- 2 tsp. salt
- 2 tsp. black pepper
Put all ingredients in a mason jar and shake (duh).