Kitchen Table: “Thyme and Thyme Again” Dressing


| August/September 1993


Serve this dressing over leafy greens or with chicken or turkey salads. Try lemon or caraway thyme for extra bite.

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup crumbled feta or goat cheese
• 1 to 2 garlic cloves, minced or crushed
• 1 tablespoon dijon-style mustard
• 2 tablespoons finely minced fresh
• Thyme leaves
• 1 tablespoon minced fresh marjoram
• 1 tablespoon minced fresh oregano
• 1 teaspoon honey or sugar
• 1/2 teaspoon white pepper
• 1/8 teaspoon salt

Place all the ingredients in a jar, seal tightly, and shake vigorously for 10 ­seconds. Use immediately or refrigerate. Shake again before serving. If kept refrigerated, the vinaigrette should keep for up to two weeks.

--Frances Sheridan Goulart, Weston, Connecticut

For more recipes from Kitchen Table, click here.







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