Ingredients
Preparation
Chop vegetables into small, uniform pieces or cubes. Combine all vegetables with enough oregano vinaigrette to coat vegetables; mix well. Place on chilled plates in mounds, then top with Parmesan and onion crisps. Makes 6 servings.
Oregano Vinaigrette
In saucepan, warm 2½ cups olive oil to approximately 180 F. Add 1½ tablespoons minced garlic and simmer until mixture starts to brown. Add 1 tablespoon shallots and 1 tablespoon minced fresh oregano, then remove from heat. Add 1½ cups chardonnay vinegar, ¼ teaspoon red chile flakes and 2 teaspoons Sevy's Seasoning (available at the restaurant). Makes 1 quart.
Jim Severson / Sevy's