Skip to main content
Epicurious
Cookbooks

Marjoram Vinaigrette

By Susan Curtis and Nicole Curtis Ammerman

Editor's note: The recipe is from Susan Curtis and Nicole Curtis Ammerman's book Santa Fe School of Cooking: Flavors of the Southwest.

Ingredients

2 tablespoons white wine vinegar
4 tablespoons lime, lemon or orange-flavored olive oil
2 shallots, minced
1 tablespoon fresh marjoram leaves, coarsely chopped
1 to 2 serrano chiles, minced
Sugar to taste (optional)

Preparation

  1. Thoroughly combine ingredients. Taste and adjust seasonings.

Santa Fe School of Cooking: Flavors of the Southwest © 2006 Susan Curtis and Nicole Curtis Ammerman. Reprinted with permission by Gibbs Smith, Publisher. All rights reserved.
TagsCondimentSouthwesternAmericanMarjoramHerbs & SpicesShallotVegetableSerrano ChileChileNut FreeGluten FreeDairy FreeEasyNo-CookCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Go-To Green Salad
This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Need-More-Fiber Lentil Salad
Because most of us do!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.