Emily Nunn Restaurant-Style Vinaigrette.
Emily Nunn freely admits she stole this recipe from Marcy Goldman’s A Treasury of Jewish Baking and I will just as freely admit I stole it from Emily, in hopes you will check out her Department of Salad newsletter (now available in both free and paid versions). Makes 1 pint.
Ingredients:
10 cloves of garlic, peeled
1 t dried oregano
3/8 c fresh lemon juice
2 T white wine vinegar
½ t ground black pepper
1 ½ t Kosher salt
1 ½ t sugar
1 ¼ t neutral oil
¼ c olive oil
Method: Pulse the garlic cloves in a mini-chop until finely chopped. Add all the remaining ingredients except the oils and process well. Add the oils a little at a time, pulsing between each addition, until completely blended and somewhat thickened. This recipe will keep at room temperature for quite a while; if ingredients have separated shake before serving.
