Tuesday, 20 August 2013

Oregano and lemon vinaigrette



Serves 4-6

Ingredients

3 tsp lemon juice
3 tsp apple cider vinegar
1 tsp Dijon mustard
1 clove of crushed garlic
2 tbsp oregano leaves
1 tsp honey
3-4 tbsp extra virgin olive oil

Method
Blitz everything in a food processor for a few seconds. Store any leftovers in the fridge. It does harden a little in the fridge so you just need to leave out on the bench before use.


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