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Garlic, Oregano and Orange Vinaigrette

3/22/12


I almost always try out a recipe from Bon Appetit the day it arrives in the mail.  Everything sounds so original and exciting, which effectively breaks up the mundaneness that can become dinner.  Last night I tried out this recipe but made it my own by substituting orange for lemon and anchovy paste for anchovies (1/2 tsp).  It was awesome.  Aggressive and bright.  Did you just hear me?  Aggressive and bright, I said, about food.  I'm going to apply for one of those food writing jobs.  The ones that pay.    


Instead of just spooning it on regular old lettuce, I decided to toss it with some carrots and then roast them.  


I saved a little of the dressing to spoon over some sliced avocado.  


Served the warm carrots on top, another spoonful of the dressing and some flaked sea salt.  
SO GOOD.


4 comments:

Robert Sobczak said...

Amazing how much better carrots are cooked. I eat them everyday (microwaved at work in dish of brown rice and broccoli.)

Gretchen said...

Nice :)

Gretchen said...

Nice :)

Linda said...

Looks good...I'll probably use the lemon ...because the tree is still providing so many....need some?

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