Ingredients:

  • 1/4 cup (60 ml) Fresh Lemon Juice, room temperature
  • 1 Tbsp (15 ml) Red Wine Vinegar
  • 1 tsp (5 ml) Dijon Mustard
  • 1 Tbsp (15 ml) finely minced Shallot (about 1/2 small)
  • 1 small (5 g) finely minced Garlic Clove
  • 1/2 tsp (2.5 ml) Dried Mediterranean Oregano
  • 1/2 tsp Fine Sea Salt, or to taste
  • 1/4 tsp Freshly Cracked Black Pepper, or to taste
  • 3/4 cup (180 ml) High-Quality Extra Virgin Olive Oil (EVOO)
  • 1 Tbsp (15 ml) Fresh Parsley, finely chopped (optional)

Instructions:

  1. Finely mince the shallot and garlic. Ensure they are very finely chopped; you do not want large, chunky bits in your dressing.
  2. In your mixing bowl or jar, combine the fresh lemon juice, red wine vinegar, and Dijon mustard.
  3. Add the minced shallot, minced garlic, dried oregano, salt, and pepper to the acid mixture.
  4. Whisk vigorously for 30 seconds. This allows the salt to fully dissolve into the liquid base and helps the flavour compounds in the herbs and aromatics 'bloom'.
  5. If using a bowl and whisk: begin whisking the acid mixture constantly and quickly. Very slowly, pour the Extra Virgin Olive Oil into the mixture in a thin, steady stream until the mixture is fully incorporated and slightly thickened (emulsified).
  6. If using a jar: ensure the lid is tightly secured and shake the jar violently for 45–60 seconds until the dressing takes on an opaque, creamy appearance.
  7. Stir in the fresh parsley, if using.
  8. Taste the finished dressing. Adjust the seasoning: if it is too sharp, add a small pinch of sugar or honey (1/4 tsp); if it is flat, add more salt; if it needs a little kick, add a dash more pepper or vinegar.
  9. For the best results, cover the dressing and allow it to rest at room temperature for 15 minutes to allow the fresh aromatics to fully release their flavour.
  10. Store in an airtight container in the refrigerator for up to 5 days. Note: The dressing will solidify when chilled. Bring to room temperature and whisk/shake vigorously before serving.