If you could have single base recipe for marinades and vinaigrettes this one worth putting to memory. It has a Mediterranean influence but can easily transcend ethnic regions by changing the herb and spice combinations.
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil
Method:
1. Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved.
2. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness
Chef Tip: Use it within 1 to 2 hours of making. Stir again before using. Used dried herbs and it can be kept in an air tight container for up to 2 weeks in the refrigerator. Makes 1 cup
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