Red Wine Vinaigrette
Wonderful on our Tuna and White Bean Salad recipe or any seasonal salad.
1 large garlic clove, peeled and minced (1 tsp)
1 medium shallot, peeled and diced finely (3 tbsp)
¼ teaspoon finely chopped fresh oregano
1½ tablespoons freshly squeezed lemon juice (juice of half a lemon)
2 tablespoons Lucini® Pinot Noir Italian Wine Vinegar
¼ cup Lucini® Extra Virgin Olive Oil
Kosher salt, to taste
Freshly ground black pepper, to taste
In a medium container with a tight fitting lid, combine the garlic, shallot, oregano, lemon juice, vinegar and olive oil. Close the lid tightly, and shake well to combine. Or, simply whisk to combine the ingredients in a medium bowl. Season to taste with salt and pepper.
Chef Nathan Lyon is known to television viewers across the country for his simple, innovative cuisine featuring fresh, seasonal, local ingredients. Nathan’s first cookbook, Great Food Starts Fresh is one of the “Top Cookbooks of 2012” by the Washington Post. Nathan is the chef and co-host of Growing A Greener World (PBS), creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), among the final four on the second season of The Next Food Network Star, and is a Sustainable Seafood Ambassador with the Monterey Bay Aquarium. He also is the host of Good Food America on Viera Living, which earned him a 2013 Emmy® nomination for “Outstanding Culinary Host”. Read more about Nathan at www.chefnathanlyon.com.