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.)
OREGANO VINEGAR
Make and share this Oregano Vinegar recipe from Food.com.
Provided by Cathleen Colbert
Categories Easy
Time P7DT15m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Wash and dry oregano.
- In a large saucepan, bring vinegar to a boil over high heat.
- Add four sprigs of oregano to vinegar.
- Remove from heat.
- Let cool, uncovered, until vinegar reaches room temperature.
- Remove oregano and pour vinegar into hot, sterlized bottle.
- Add remaining oregano sprigs and seal bottle tightly.
- Leave in a cool, dark place for at least one week before using.
Nutrition Facts :
GREEK SALAD
Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.
Provided by Ina Garten
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
SHEET-PAN SKIRT STEAK WITH BALSAMIC VINAIGRETTE, BROCCOLINI, AND WHITE BEANS
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Provided by Rhoda Boone
Categories Bean Broil Kid-Friendly Dinner Steak Broccoli Healthy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Sheet-Pan Dinner Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
- Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
- Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
- Do Ahead
- Vinaigrette can be made up to 3 days ahead.
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.
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- Compound Butter. Yeah, I know, I say that about all the culinary herbs. But it’s so good. I love butter. I think it’s why I love toast so much – it’s a butter delivery mechanism.
- Oregano Pesto. If you’ve got a ton of oregano on your hands and you’re ready to take your pesto game to a whole other level, give oregano pesto a try.
- Oregano Infused Vinegar. Infused vinegar is another one of my go-to ways of using up herbs in the kitchen. I love whipping up quick salad dressings with them or mixing them in with a marinade.
- Bouquet Garni. And of course, no bouquet garni is complete without a few sprigs of oregano added to it. The nice thing about fresh oregano is that the stem isn’t too woody, so you won’t get any weird woody flavors, but it won’t entirely fall apart while it’s cooking either.
- Massage Oil for Sore Muscles and Arthritis. Oregano is a warming herb, meaning it can bring heat to the skin. With this in mind, as well as it’s anti-inflammatory properties, homemade oregano oil can be used on tired, sore muscles at the end of the day, or rubbed into arthritic hands to possibly offer some relief.
- Oregano Tea. Sip a hot cup of oregano tea to help settle an upset stomach or soothe sore throats and help fight a cold. You can use either fresh or dried oregano to make tea.
- Make an Oregano Tincture. Tinctures are easy to make and are a great way to reap the health benefits of many herbs. All you need is a clear base alcohol, I find vodka works best, and plenty of your herb.
- Add Oregano to Cut Flower Arrangements. The beauty of oregano and the sturdiness of its stems make it the perfect addition to a cut flower arrangement.
- Do Nothing with It. This is an excellent option if you’re growing oregano as a groundcover. Simply let it be. It will continue to grow and spread. In the fall, it will flower, giving pollinators something to nibble on.
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