Sunday, July 14th - Cooks Demonstration. See other recipes by Kimberly Cook-Fallon on this website. Follow her on Facebook, or her blog.
1/2 C. lemon juice – from 2 large lemons
1/3 C. Rice wine vinegar – or – 2-3 T. Red wine vinegar
2 cloves fresh garlic pressed or minced
2 T. minced shallots or red or yellow onion
1/3 C. Extra Virgin or regular Olive Oil
1 T. Sonoma Spice Company Greek Rub
salt and fresh cracked pepper to taste
1 t. Dijon mustard – for a more emulsified dressing – Optional
Combine lemon juice and vinegar in a dressing jar with a tight fitting lid. Add onion and garlic, let stand for 5 minutes, swirl occasionally. Add oil, Greek Rub, salt and pepper. Shake well to combine, taste and adjust seasoning as desired.