OREGANO VINAI­GRETTE

PREP TIME 5 MIN­UTES MAKES ½ CUP (125ML)

The Australian Women’s Weekly Food Magazine - - Secrets From The Test Kitchen -

Place ⅓ cup olive oil, 2 ta­ble­spoons red wine vine­gar, 1 clove crushed gar­lic and 1 ta­ble­spoon finely chopped fresh oregano in a screw−top jar; shake well. Sea­son to taste.

SERV­ING SUG­GES­TION Serve with grilled fish, haloumi, goat’s cheese or Greek salad.

VARI­A­TION Use white wine in­stead of red wine vine­gar and lemon thyme in­stead of oregano, and serve with salad to ac­com­pany lamb or chicken.

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