Jan 17, 2011

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.
IHCC



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.

8 comments:

  1. that was awesome. although i didnt do my best but i am sure next time it would be perfect.
    anyways htanks

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  2. Wait a minute here.....lettuce and parsley from your garden? I'm jealous! LOL. As much as I love winter, and the snow, I really miss my herb garden and all the fresh produce. The lemon vinaigrette sounds great.

    I'll have to join you come March. Sounds fun.

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  3. I love lemon too - and this would definitely not be too lemony for me. Nothing quite like a good lemon vinaigrette to go with just about anything. My partner on the other hand is not so fussed on lemon so I usually have to tone it down a bit for him - but since he is away at the moment I'm putting lemon in just about everything :-)
    Sue xo

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  4. A dressing this delicious would definitely get me excited about eating salad!

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  5. I'm a big lemon fan too, especially on salads. I'll be making this for myself this week, when we have a salad. Hubby might enjoy it, but the kids will probably say it's too lemony, LOL.

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  6. Lovely! I am a huge fan of anything lemony, and sadly I have only seen California on tv as well. ☺

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  7. Oh, I think citrus and lemons when I think Cali, too! I would love to be able walk out to my garden and whip up a salad right now. aaahhhh...

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  8. Lemons definitely conjure up visions of California for sure. This dressing sounds perfect for a lot of different uses. Great pick! ;-)

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