Rosemary Garlic Marinade / Vinaigrette ingredients
Makes 1.5 cups1 cup extra virgin olive oil
4.5 Tbsp white wine vinegar
2 squirts of honey
1.5 Tbsp freshly-squeezed lemon juice
2 Tbsp fresh rosemary, stems discarded and leaves crushed and snipped (about three 9-inch stems)
1 clove Baked Garlic
1/2 tsp Kosher salt
1/4 tsp ground white pepper
1/4 tsp lemon zest
Add tarragon leaves. (I didn't have any.)
Rosemary Garlic Marinade / Vinaigrette DirectionsGet ready
In a 2-cup measuring glass, whisk together the first five ingredients (olive oil through rosemary) plus the tarragaon, if using. Transfer mixture to a blender.
Squeeze one clove of the Baked Garlic out of its skin and into the blender; cover and process until the mixture is smooth. Stop the machine.
Taste and adjust seasonings. Add the second clove of Baked Garlic, without skin, and the salt and white pepper, according to personal preference. Cover and process briefly.
Stir in the lemon zest. Set marinade aside briefly for the flavors to merge.
Use Rosemary Garlic Marinade / Vinaigrette to marinate cooked, fresh pasta or to dress mixed greens or tortellini salad.
Cover and refrigerate any unused portions.
Source: Proportions inspired by "Dill Vinaigrette." Nina Graybill and Maxine Rapoport, The Pasta Salad Book (Washington, D.C.: Farragut Publishing Company, 1984), 162.
Rosemary Garlic Marinade / Vinaigrette Notes
- This recipe quantity is sufficient to marinate approximately 2-lbs cooked, fresh tortelloni. I prepared the Rosemary Garlic Marinade the night before needed and set it aside for the flavors to merge.
- For a more pronounced rosemary flavor, marinate fresh pasta in the refrigerator for forty-eight (48) hours before serving.
- Since pastas vary, always pay close attention to the texture; avoid the pasta getting mushy while marinating.
Condiments > Salad dressings > Vinaigrette
Condiments > Spice Mixes > Marinades
Page last modified 3 January 2016