Lemon Vinaigrette

Serve this with the recipe for Crispy Fried Artichokes.

From Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing

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Ingredients

1 tablespoon shallots, finely minced		3 tablespoons freshly squeezed lemon juice
2 cloves garlic, finely minced		1 tablespoon sherry vinegar
1/8 teaspoon dried oregano		1/2 teaspoon sugar
1/8 teaspoon sea salt		1/2 cup extra-virgin olive oil
1/8 teaspoon freshly ground black pepper

Total:

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1
Place the shallots, garlic, oregano, salt, pepper, lemon juice, vinegar, basil, and sugar in a food processor and blend well. While the machine is running, slowly drizzle in the olive oil to thicken.

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