LEMON VINAIGRETTE WITH CALABRIAN OREGANO

LEMON VINAIGRETTE WITH CALABRIAN OREGANO

A bright, lemony vinaigrette built around MOTO Calabrian Oregano. Toss it with greens, spoon it over roasted vegetables or beans, or use it to dress grilled chicken and fish.
SERVES 3/4 Cup · PREP 5 MIN · COOK 0 MIN · TOTAL 5 MIN

INGREDIENTS

  • ½ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 tablespoon MOTO Calabrian Oregano
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

INSTRUCTIONS

  1. Add the lemon juice, MOTO Calabrian Oregano, Dijon mustard, salt, and a few grinds of black pepper to a small bowl or jar.
  2. Let sit for 2–3 minutes to allow the oregano to hydrate and bloom.
  3. Slowly whisk in the olive oil until emulsified. Alternatively, combine everything in a jar, cover tightly, and shake vigorously.
  4. Taste and adjust with additional lemon, salt, or pepper as needed. Use immediately or refrigerate until ready to use. Whisk or shake again before serving.

MOTO NOTE

Calabrian oregano is intensely aromatic, so letting it sit briefly in the lemon juice before adding the olive oil helps soften the dried leaves and release their flavor.

FROM THE MOTO PANTRY

CALABRIAN OREGANO

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