Warm Toasted Garlic and Lemon Vinaigrette and Some of Its Many Uses

Every now and then you realize that you have stumbled upon a culinary workhorse. It may, like in this case, be something that you have been using since the dawn of time. Or, at least since the dawn of your culinary exploration. It may be something that someone shows you and you suddenly realize that it has a multitude of uses.

It will most likely be simple. And, it should be made of things you would normally have on hand. Otherwise, what’s the use if you can’t just whip it up whenever you need it.

I have been using this warm, and impossibly simple, vinaigrette since I discovered the bounty of Provençal markets. It is perfect drizzled over a plate of sliced market fresh vegetables in any season. 

Poppy and I made a warm zucchini (courgette, for all you English folk) and summer squash slaw with some toasted almonds and tomatoes for lunch the other day and it was ‘exactly delicious’, as Poppy told me when asked how she thought it turned out.

Today, I was lucky enough to have five pounds of fresh scallops delivered to my door. I happened to mention it on Facebook and ceviche was suggested by Jason in reply. As today seemed to redefine grey, I thought that was a great idea to liven up the dreary moods moping around ours.

I was about to get into making it when I realized that I didn’t have any lime or any red onion or any fresh coriander/cilantro so I was going to have to wing it. 

I started to cut the scallops and decided to slice them very thinly instead. Then, as I was juicing the lemon, I remembered doing it the other day for the vinaigrette. All of a sudden I was digging a plate out and laying the scallops on it and getting everything ready to make the vinaigrette which was going to be drizzled over these scallops for a pretty decadent little rainy day lunch. Cue blue skies and sunshine.

Over the last few hours, I have decided that the possibilities for this little gem of a vinaigrette are almost endless - warm potato salad, drizzled over figs and goat cheese, a quick topping for a pasta. I think I could go on for a while here. I'd love to know if you find a use for it.

Warm Toasted Garlic and Lemon Vinaigrette

1 large clove of garlic julienned

Juice of 1/2 lemon

1/4 cup extra virgin olive oil

In a pan, heat olive oil. Add garlic and cook until it just starts to brown. This will happen quickly. Be careful not to burn it. Pour in lemon juice and stand back. When mixture starts to boil, this will happen quickly, remove from heat. Immediately drizzle over whatever you are drizzling it over.

Zucchini and Summer Squash Slaw (makes enough for 4 as an ample side dish)

1 medium zucchini

1 medium summer squash

3 small tomatoes quartered, seeded and julienned

1/2 small red onion thinly sliced

Handful of parsley leaves

1/2 cup slivered almonds toasted

Warm Toasted Garlic and Lemon Vinaigrette

Maldon sea salt and fresh ground black pepper to serve

Julienne the zucchini and summer squash or, if you have one, you can use a julienne peeler.

Put the zucchini and squash, tomato, onion and parsley leaves on a large plate or in a salad bowl. Drizzle the warm vinaigrette over. Toss to mix. Sprinkle the almonds almonds and some Maldon sea salt and black pepper on top. Eat.

Fresh Scallop Carpaccio (enough for 4 as a light appetizer)

1/2 pound fresh scallops with the tough ‘catch muscle’ removed

Finely chopped parsley

Fresh ground black pepper

Maldon sea salt

1/2 recipe Warm Toasted Garlic and Lemon Vinaigrette

Slice the scallops in 2-3 mm slices. Arrange on a serving plate, or on individual plates. Drizzle the hot vinaigrette over the top of the scallops. Top with parsley, salt and black pepper. Eat.

Yes, I do realize that there are now three scallop recipes here, here and here now but, hey, this is supposed to be about cooking in Nova Scotia. So, enjoy the bounty before I have to go somewhere else.