Lemon Verbena Vinaigrette
Aloysia citriodora, commonly called lemon verbena is native to Argentina and Chile. It is a woody shrub that produces shiny lanceolate green leaves (to 3-4” long) that have a strong aroma (without crushing) and taste of lemon.
Ingredients
- Honey (1 tbsp)
- Lemon Verbena - Minced (1 tbsp)
- Nutmeg - ground (1 pinch)
- Oil, Extra Virgin Olive (1 fl oz)
- Sugar - granular (1 tbsp)
- Vinegar, Red Wind (1 fl oz)
Steps
- Combine all ingredients except oil.
- Mix in oil slowly (whisk is small portion, robo coupe if large).
Notes
To roast, wrap each beet with foil and place on a rimmed baking sheet. To steam, place in a hotel pan with a touch of orange juice. After pulling from the steamer, cover with plastic to seal in steam. Skin easily comes off with a dry towel.