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Salad Dressing of the Week: Fresh Oregano and Dijon Vinaigrette
fresh oregano dijon vinaigrette

For another step in my continued fight to close down the salad dressing aisle in grocery stores, I'll offer you a homemade salad dressing recipe each week.

Fresh oregano certainly has a pronounced flavor, but actually so much more mellow and herbal and complex than what dried drab green flecks and pizza restaurant shakers have lead you to believe.  We had this dressing last night on crisp fresh red leaf romaine, a small handful of fresh sorrel leaves (both sliced into ribbons, both from our garden), cucumber, and a generous handful of toasted sesame seeds.

This vinaigrette would also be incredible on a salad of baby spinach, chickpeas and sliced hardboiled egg, or as a base for a potato salad.

Also, P.S., oregano is probably the most idiot-proof herb to grow, super hearty, pops up first in the spring and faithfully returns each year.  Grab a plant and stick it almost anywhere in your yard now for years of salad dressings and marinaras to come.




Fresh Oregano and Dijon Vinaigrette
by Catie Baumer Schwalb
Makes enough to dress one 4-person salad.

1 tablespoon white wine vinegar
1 1/2 teaspoon dijon mustard
2 teaspoons finely chopped fresh oregano leaves
salt and fresh ground black pepper to taste
3-4 tablespoons extra virgin olive oil, depending on how mellow or sharp you prefer the flavor

Combine vinegar and oregano leaves in a medium sized bowl, bruising leaves gently with a whisk to infuse the vinegar a bit.  Allow to sit for a few minutes.  Add dijon mustard and a small pinch of salt and black pepper, and whisk gently to combine.

In a thin, slow, constant stream, pour the olive oil into the vinegar mixture while whisking constantly.  After adding three tablespoons of oil, check the flavor.  If it feels a little tart or too strong, add an additional bit of oil to round out the flavor.  Season with additional salt and pepper if desired.

 



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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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