Awhile ago, I started to experiment with making some homemade limoncello. After a few experiments, I had a 750 ml. bottle plus a ton of jars of it in the pantry. It's a recipe I still need to get back to and continue to perfect. But that's a lot of limoncello for the occasional "digestivo." I had more than a lifetime supply. So I have been looking for alternative uses for all of my limoncello.I tried a limoncello and tonic on a hot, summer day and it was pretty good. But I needed more ideas.
Then, I found this recipe online for a limoncello vinaigrette and thought this might be a good way to make a dent in the limoncello.
I used it for the first time on a recent dinner. We had some beautiful heirloom tomatoes from our box and some mozzarella cheese. I sliced up the tomatoes and topped them with slices of mozzarella. I added some backyard basil chiffonade and a drizzle of the limoncello vinaigrette on top.On another night, we had an eggplant so I sliced it, tossed it with some olive oil, and roasted them on the barbecue. As they cooked, I brushed the slices with the vinaigrette with excellent results.
Most recently, I marinated some shrimp in the vinaigrette. I went on to cook them in the skillet for a tasty, weeknight pasta dish. Carnivores can try it with chicken.
Here is another idea:
Mario Batali's Grilled Lobsters with Limoncello Vinaigrette
It's a tasty and versatile vinaigrette with lots of possibilities.
Limoncello Vinaigrette
- 1/4 cup limoncello
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- 2 teaspoons Dijon-style mustard (original recipe called for 1 1/5 but 2 or more for me)
- 1/4 teaspoon red pepper flakes (I went a little more than that)
- 1/2 extra virgin olive oil
- freshly cracked black pepper
- Salt to taste
Combine all ingredients in a bowl and stir to mix. Keeps for a week or so.
