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Garlic, Oregano, and Lemon Vinaigrette Coming Together

Featured Article

Dress It Up!

Put Down That Bottle

There is nothing better than homemade dressings. All clever twists on classics and packed with mouth-watering flavors, these dressings are great on everything from steak to shrimp — and yes — your salad greens, too!

Garlic, Oregano, and Lemon Vinaigrette

Makes one cup

Ingredients:

Two garlic cloves

Two anchovy fillets (packed in oil)

1/2 teaspoon crushed red pepper

1/2 seeded, finely chopped lemon

1/4 cup fresh oregano leaves

1/4 cup extra virgin olive oil, salt and pepper if desired

Instructions:

Finely chop the garlic and anchovies with the crushed red pepper and a pinch of salt. Add the lemon (with peel) and oregano and pulse several times in a mini-processor to coarsely chop. Add the EVOO until a coarse puree forms. Season with more salt and fresh lemon juice. Cover and chill.

Buttermilk Green Goddess Dressing     

Makes one cup

Ingredients: 

1/2 cup mayonnaise

1/2 cup buttermilk

1/4 cup fresh chives

1/4 cup coarsely chopped parsley

One tablespoon fresh tarragon

One tablespoon fresh lemon juice

Two anchovy fillets (packed in oil)

One chopped garlic clove until smooth  

Instructions:

In a processor, puree mayonnaise, buttermilk, fresh chives, parsley, fresh tarragon, fresh lemon juice, 2 anchovy fillets, and one chopped garlic clove until smooth. Season with salt and pepper.


 

Miso, Carrot and Sesame Dressing   

Makes 1 1/2 cups

Ingredients:

1/2 cup white miso

Six tablespoons peanut oil

1/4 cup finely grated peeled carrot

Two tablespoons fresh peeled and grated ginger

Two tablespoons unseasoned rice vinegar

Four teaspoons toasted sesame seeds

Two teaspoons toasted sesame oil

Two teaspoons honey


 

Instructions:

Place all ingredients together with 1/4 cup water in a resealable container. Cover and shake vigorously until well combined.


 

Warm Bacon-Mushroom Vinaigrette

Makes one cup

Ingredients:

Four ounces bacon (about four slices), cut into 1/2” strips

Two cups sliced mushrooms

Three tablespoons sherry vinegar

Two tablespoons avocado oil

Salt and pepper

Two tablespoons chopped parsley

Instructions:

Cook the bacon in three tablespoons of water in a medium skillet over medium heat, stirring often until bacon starts to crisp. Add the mushrooms and cook, stirring occasionally for about 5-6 minutes, until tender. Add vinegar together with 1/4 cup water and simmer until reduced by half, about one minute. Stir in oil, salt, pepper, and parsley. This recipe is superb over spinach, escarole, kale, or even spooned over pork chops!