IHCC: Lemon Vinaigrette for California Dreaming

This week's I Heart Cooking Clubs theme is California Dreaming.  Check out which Giada recipes are being made this week.

I've never been to California.  The farthest West I've been is Fredericksburg, TX.  So the images that pop in my head when I hear the word "California" pretty much come from television!  Sad, I know.


When I think California, I think sunny and bright.  When I think sunny and bright, I think lemons.  Giada would be proud!

The lemoniest of the lemon I could find is Giada's Lemon Vinaigrette, which I think is part of a fish recipe.  I decided to use it on salad since that meant I could use parsley and leaf lettuce from my garden.  All I had to buy were lemons. Remember that one of my New Year's things that I might maybe possibly do (not a resolution!) is to use what I have?  Well, here ya go!

I loved this dressing, but can picture a lot of people thinking it's too lemony for salad.  Much like Giada, I happen to be addicted to lemon (green onion too--especially together).  This would be good with fish, tossed with pasta, drizzled on roasted potatoes or other vegetables, over grilled chicken, grilled shrimp...  I can see many possibilities here.  A good little trick to pull out the bag for a last minute dinner save.

This recipe is also a good lead-in to a blog hop I plan to start in March: Garden Variety Wednesday.  This hop will feature recipes and ideas that use produce from your garden, a neighbor's garden, local farm, or farmer's market.  The hop will be every other week (weekly is just too much for me!) starting the second week of March and lasting until the end of August.  I hope you'll join in!

My wonderful regular readers, I hope to be back on track soon. My computer, the one with everything I need to properly and comfortably blog, is sitting in a waiting room waiting its turn to see the doc. Poor little thing!


Lemon Vinaigrette
from Giada de Laurentiis/as seen at Tastebook.com


2 tsp finely grated lemon zest
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh flat leaf parsley leaves
2 garlic cloves, chopped
1/2 tsp salt
1/4 tsp ground pepper
1/3 cup extra virgin olive oil

Blend lemon juice and zest, parsley, garlic, salt and pepper in a blender. with the machine running, gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper.