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.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
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.