This month we are keeping things cool in the kitchen with a selection of no-cook recipes.
Citrus fruits have long been associated with human health. They are high in vitamin C and flavonoids like limonene, which has demonstrated efficacy against various cancers in preclinical models. Perhaps equally important, citrus fruits lend tangy complexity to sweet and savory dishes alike. Life gave you lemons? Make this Lemon Vinaigrette!
The recipe was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.
— Laurie Colwin
Notes
Ina Garten has a similar vinaigrette with the proportion of olive oil to lemon juice shown above (2:1), plus 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
Ingredients
- ¼ cup freshly squeezed lemon juice (any variety of lemon is fine, but Meyer lemons work really well)
- ½ cup canola oil or a mixture of canola oil and olive oil (a mixture of oils gives a more complex flavor. If olive oil is substituted for the entire amount of oil, be aware that it will solidify in the refrigerator due to the small amount of saturated fatty acids; it will become liquid again at room temperature)
- Salt and pepper to taste
- Smashed garlic clove(s)(Smash the garlic with the side of a knife, then remove the peel)
- Dried oregano to taste
Instructions
- Combine in a small glass measuring cup and whisk until combined. Let sit for 30 minutes to allow the flavors to blend. Whisk again before using.