Mediterranean Vinaigrette

by Anne Bennett on April 21, 2010

Best friend Michael and I are house-sitting in the foothills above Sacramento. Yesterday morning it rained, then it snowed, then the sun came out and finally, this hail storm, all within a span of about six hours. In Kansas we say that if you don’t like the weather, stick around for five minutes and it will change. Add California to that list.


I roasted a chicken the other night and served it with a Mediterranean vinaigrette I adapted from Bon Appetit. (Vinaigrettes are not just for salads.) This one has a higher ratio of lemon juice to olive oil, making it less rich and more lemony. It also has a hefty teaspoon of crushed red pepper flakes, which I love but you can reduce the amount to suit your tastes.  Serve this vinaigrette with chicken or salmon and vegetables for a lovely introduction to spring.

1/4 cup fresh lemon juice
1 large garlic clove, minced
1 T. chopped fresh rosemary
1 t. crushed red pepper flakes (or less)
1/2 t. kosher salt
1/3 cup extra virgin olive oil

Whisk all together and drizzle over roast chicken and vegetables such as asparagus, broccoli or potatoes. You can also place salad leaves on your plate, top with sliced chicken and then drizzle away. Yum.

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{ 2 comments… read them below or add one }

Lin K April 21, 2010 at 6:55 pm

Hope it’s a great trip despite the weather; and why are you eating chicken in California? I expected some fishy stories. 🙂 Lin

Elaina Kizzie January 28, 2011 at 4:25 pm

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