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The garlic oregano vinaigrette is an infused salad dressing. For best flavor, make this big batch at least 4 days before you plan to use it to allow the flavors to infuse the oil and vinegar. The dressing will keep 3 to 4 weeks in refrigerator. This recipe is from The Art of Real Food, by Joanne Neft and Laura Kenny.
2 to 3 cups lettuce or mixed greens
2 kohlrabi, peeled and thinly sliced
1 bunch radishes, sliced
Salt and pepper to taste
1/4 cup cheese, your choice
Vinaigrette:
1 1/2 cups olive oil
1/2 cup red wine vinegar
1/4 to 1/2 cup fresh or dried oregano
(if fresh, slice leaves in half)
1/2 head garlic, peeled & sliced
Salt and pepper to taste
Salad: Combine salad ingredients. Toss salad with 2 tablespoons garlic oregano vinaigrette and serve. Serves 4.
Vinaigrette: Put vinaigrette ingredients in a quart jar. Shake well. Keep at room temperature 4 days, until flavors are infused. Shake at least once a day. After 4 days, strain dressing; discard oregano and garlic. Store in a tightly sealed jar. Makes 2 cups.
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