Moroccan Vinaigrette
Ingredients
- 2/3 cups olive oil
- 2 tablespoons Lemon juice (freshly squeezed or organic bottled)
- 2 tablespoons apple cider vinegar (I use Bragg’s. High quality all the way around)
- 1 1/2 teaspoon paprika (I love this brand)
- 1 teaspoon ground cumin (Ditto: Same brand)
- 1 clove small garlic (finely minced, or 1/8 tsp garlic granules)
- 1 pinch cayenne (ground red) pepper
- 1/3 cup tightly packed minced fresh parsley (or 4 tsp dried parsley)
- 1 teaspoon natural salt (or to taste, I use Real Salt)
- lots of freshly ground pepper (optional)
Instructions
- Combine all ingredients and mix well.
- Taste and adjust seasonings adding more lemon juice or vinegar if you like.
- Store unused portion in refrigerator. Keeps well up to two weeks.
- You may wish to add additional lemon juice, cumin and parsley after a few days in the refrigerator.