Summer in Capri. What a wonderful experience.

5 lemons or limes
2 teaspoon lemon or lime zest
1 orange
1 teaspoon orange zest
1 cup olive oil
1/2 cup rice wine vinegar
2 garlic cloves
2 teaspoon fresh oregano leaves
1 teaspoon rosemary or thyme
1 teaspoon fresh ground pepper
2 teaspoons salt

In a blender mix the juice of lemons, oranges and olive oil. Add rest of ingredients and refrigerate for at 15 minutes minimum. Serve over salad
Serves 4-6

1 limones
Positano lemons



5 slices of bacon
2 garlic cloves
1/2 cup olive oil
4 tablespoon balsamic vinegar
1 teaspoon oregano
salt and pepper to taste

In a pan cook bacon until crispy, stirring occasionally. Remove bacon and crumble. In the bacon fat cook garlic and oregano. Cook for 2 minutes, stirring until begin to turn gold. Remove from pan and add rest of ingredients and bacon pieces. Serve over salad
Serves 4-6



2 cups sunflower oil
1 cup sugar
1 tablespoon dried mustard
1 cup white wine vinegar
1/4 cup grated white onion
3 tablespoon poppy seeds
salt to taste

In a blender mix all ingredients until thick. Refrigerate for 15 minutes minimum. Serve over salad
Serves 4-6



1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup red wine vinegar
1 tablespoon peanut butter (room temperature)
1 tablespoon ketchup
2 tablespoon dry sherry
2 teaspoons fresh ginger
4 tablespoon chopped cilantro

In a bowl mix all ingredients very well. Keep at room temperature. Serve over salad
Serves 4-6

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