Gather the Women Nevada County Message Board › Organic Culinary Arts & Feasting Circle

Organic Culinary Arts & Feasting Circle

Sushila M.
Sushila
Nevada City, CA
Post #: 4
Moroccan Vinaigrette Ingredients:

2/3 cup olive oil
2 Tbsp lemon juice (freshly squeezed or organic bottled)*
2 Tbsp apple cider vinegar
1 1/2 tsp paprika (I love this brand)
1 tsp ground cumin (Ditto: Same brand.)
1 small clove garlic, finely minced, or 1/8 tsp garlic granules
1 generous pinch cayenne (ground red) pepper
1/3 cup tightly packed minced fresh parsley (or 4 tsp dried parsley)
1 tsp natural salt, or to taste (I use this salt)
lots of freshly ground pepper (optional)
(We added some honey to sweeten the taste)

1. Combine all ingredients and mix well.
2. Taste and adjust seasonings adding more lemon juice or vinegar if you like.
3. Store unused portion in refrigerator. Keeps well up to two weeks.
4. You may wish to add additional lemon juice, cumin and parsley after a few days in the refrigerator.
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