My Lemon Vinaigrette Recipe

The Croton Harmon Education Foundation’s annual “Night Under the Stars” fundraising event was held on Saturday, June 4, 2006, at the Senasqua Lodge at Croton Point Park and—despite all of the recent rain—was by all accounts a successful and fun evening.

Besides working as a volunteer that evening, I also prepared a Lemon Vinaigrette salad dressing that was tossed with greens and was served along side many other really great dishes during the dinner event. My recipe follows below…

By the way, if any Crotonblog readers are interested in sharing their recipes from the fundraiser or the delicious dessert competition, please leave it as a comment after my recipe. Bon Appetit!

Lemon Vinaigrette (serves 8)

Ingredients:

• 1 cup olive oil
• 4 Tbs. fresh lemon juice
• 4 Tbs. white vinegar
• 1 tps. Dijon mustard
• 1 clove fresh garlic
• 1 small shallot
• 3 or 4 springs of fresh parsley with stems removed
• 1 sprig of fresh oregano with stems removed (substitute with ¼ tsp. of dry)
• 1/8 tsp.sea or kosher salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. red pepper flakes

Directions:

In a food processor, minced the fresh parsley, fresh oregano, garlic clove and shallot. Add the Dijon mustard, lemon juice and white vinegar. Continue to pulse chop the mixture until thoroughly incorporated. In a steady stream with the food processor on, add the olive oil thus creating an emulsion. Season the dressing with salt, freshly ground black pepper and red pepper flakes to taste and serve.

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