"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Undercurrent's Lemon Balsamic Vinaigrette Recipe

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This recipe for Undercurrent's Lemon Balsamic Vinaigrette, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sister & Walker Stevens
Added: Tuesday, July 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c fresh lemon juice
1/2 cup aged balsamic vinegar
2 small shallots,peeled
2 cloves of garlic,peeled
1 T of Dijon mustard
1/8 t salt
1/8 t freshly ground pepper
2 c extra virgin olive oil
1/4 c fresh marjoram, washed and chopped

Directions:
Directions:
Puree first seven ingredients to a paste in blender, and with the blender running, drizzle in the olive oil. Transfer the dressing to a mixing bowl and whisk in the marjoram.

Personal Notes:
Personal Notes:
"This is really good with grilled summer vegetables as a marinade or an accompaniment. Also it is great with spinach salads, goat cheese, summer tomatoes and mushrooms." Ben Roberts, chef/owner of Undercurrents

 

 

 

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