Try this vinaigrette on salads, fresh vegetables, or as a marinade for chicken, fish, or beef. If using as a marinade, keep the entree/marinade combo in the refrigerator for 4–24 hours. Freshly seasoned vinaigrettes taste even better if you let them sit for several hours after preparation.
I’ll warn you, this is pretty spicy and tangy. If you prefer less flavor (is that the right word?), either use less of it, or reduce these particular ingredients by half: lemon juice, salt, pepper, paprika, and mustard.
This recipe was in my first book, The Advanced Mediterranean Diet from 2007; hence, “AMD vinaigrette.”
2 garlic cloves (6 g), minced
juice from 1 lemon (40–50 ml)
2/3 cup (160 ml) extra virgin oil olive
4 tbsp (16 g or 60 ml) fresh parsley, finely chopped
1 tsp (5 ml) salt
1 tsp (5 ml) yellow mustard
1 tsp (5 ml) paprika
4 tbsp (60 ml) red wine or apple cider vinegar
In a bowl, combine all ingredients and whisk together. Alternatively, you can put all ingredients in a jar with a lid and shake vigorously—my preferred method. Let sit at room temperature for an hour, for flavors to meld. Then refrigerate. It should “keep” for at least 5 days in refrigerator. The olive oil will solidify, so take it out and set at room temperature for an hour before using. Shake before using.
Number of Servings: 6 servings of 2 tbsp (30 ml). (In Australia and NZ, you guys say “serves” instead of servings, right mate?)
98 % fat
2 % carbohydrate
0 % protein
1.4 g carbohydrate
0.3 g fiber
1 g digestible carbohydrate
400 mg sodium
41 mg potassium
(You may see a slightly different nutritional analysis—2 g of digestible carb versus 1 g here—at one of my other blogs. That’s the difference between Fitday.com (here) and NutritionData, and rounding.)