Venetian vinagrette

Name: Venetian vinagrette
Ingredients: 3 tablespoons white wine vinegar; 2 large cloves garlic, minced; Juice and zest of 1 lemon; 1 cup canola oil; 1/2 teaspoon sugar; 1/4 cup fresh parsley leaves; 2 tablespoons fresh cilantro leaves; 1 tablespoon roughly chopped fresh oregano leaves; 2 scallions, roughly chopped; Kosher salt and freshly cracked black pepper

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Ingredients

Venetian Vinaigrette:

3 tablespoons white wine vinegar

2 large cloves garlic, minced

Juice and zest of 1 lemon

1 cup canola oil

½ teaspoon sugar

¼ cup fresh parsley leaves

2 tablespoons fresh cilantro leaves

1 tablespoon roughly chopped fresh oregano leaves

2 scallions, roughly chopped

Kosher salt and freshly cracked black pepper

Steps

Combine the vinegar, garlic, lemon zest and juice in a medium mixing bowl. Whisk in the oil slowly to emulsify. Once thickened, whisk in the parsley, cilantro, oregano and scallions. Season with salt and pepper. Refrigerate in an airtight container until ready for use (or up to 48 hours).

Recipes by Les Wolford.