Spring Greens w/Garlic Oregano Vinaigrette
2016-02-16 13:35:18
The garlic oregano vinaigrette is an infused salad dressing. For best flavor, make this big batch at least 4 days before you plan to use it to allow the flavors to infuse the oil and vinegar. The dressing will keep 3 to 4 weeks in refrigerator. This recipe is from The Art of Real Food, by Joanne Neft and Laura Kenny.
Ingredients
- 2 to 3 cups lettuce or mixed greens
- 2 kohlrabi, peeled and thinly sliced
- 1 bunch radishes, sliced
- Salt and pepper to taste
- 1/4 cup cheese, your choice
Vinaigrette
- 1 1/2 cups olive oil
- 1/2 cup red wine vinegar
- 1/4 to 1/2 cup fresh or dried oregano
- (if fresh, slice leaves in half)
- 1/2 head garlic, peeled & sliced
- Salt and pepper to taste
Instructions
- Salad: Combine salad ingredients. Toss salad with 2 tablespoons garlic oregano vinaigrette and serve. Serves 4.
- Vinaigrette: Put vinaigrette ingredients in a quart jar. Shake well. Keep at room temperature 4 days, until flavors are infused. Shake at least once a day. After 4 days, strain dressing; discard oregano and garlic. Store in a tightly sealed jar. Makes 2 cups.
Newcastle Produce https://newcastleproduce.com/