Oregano Vinaigrette Food
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.
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.)
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 LEMON VINAIGRETTE
This vinaigrette, almost a pesto, is also good for drizzling over grilled vegetables.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender and mix until smooth. Refrigerate, tightly covered, for up to 1 week.
OREGANO BALSAMIC VINAIGRETTE
Light and flavorful, this vinaigrette in another favorite of ours. We visited the CIA in Greystone a few years back and they used it to dress greens and served them in a parmesan bowl like the one in recipe #100637. What a wonderful combination!
Provided by Acerast
Categories Salad Dressings
Time 10m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- In a small bowl, combine vinegar and seasonings.
- Gradually whisk in olive oil to blend.
- Serve over your favorite salad greens.
- Especially nice garnished with shaved parmesan cheese.
- Refrigerate any unused vinaigrette.
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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