This weekend, I whipped up a batch of classic Lemon Vinaigrette to top Chicken, Bread and Romaine hot off the grill and added just one small ingredient that made a big difference, Thyme.
With the weather finally turning the corner into Spring, we yearned to fire up the grill and have dinner outside. My Mom excited to break out her bright tableware. It was a party of four and simple, relaxed fare the order of the evening.
Mom and I prepped the food, Mark manned the grill, Paolo opened the wine and snapped a few pictures as the sun went down.
The chicken with a slight pink hue of smoked, grilled perfection, sent appreciative “ohhh, ahhh, that’s good” unanimous around the table. Bringing the family platter all together was the final drizzle of Lemon Thyme Vinaigrette, over everything, even the bread.
Imaging burying your face into a freshly picked handful of Thyme and inhaling. With food hot off the grill, dressed with Lemon Thyme Vinaigrette, that’s exactly what you get as the plate hits the table.
Lemon Thyme Vinaigrette
- Zest and Juice from 1 Lemon
- 1/2 Cup Olive Oil
- 3 Springs of Thyme, leaves pulled from the sprigs
- Salt and Pepper to taste
- Clean thyme, remove leaves from sprig
- Clean Lemon well and zest it
- Cut Lemon in half and juice it into a small bowl
- Add zest plus remaining ingredients
- Whisk together
Very simple, very easy, very, very nice.