Garlic, Oregano, and Lemon Vinaigrette
A zesty Mediterranean-style vinaigrette featuring fresh garlic, oregano, lemon, and anchovy fillets. Perfect for salads, marinades, or as a flavorful dressing.
4 servings
10 min
Ingredients
- •2 cloves garlic cloves
- •2 fillets anchovy fillets packed in oil (drained)
- •½ teaspoon crushed red pepper flakes
- •¼ teaspoon kosher salt
- •½ whole seeded, finely chopped lemon (with peel)
- •¼ cup fresh oregano leaves
- •¼ cup extra-virgin olive oil
- •1 tablespoon fresh lemon juice
Cooking Instructions
- 1.
Finely chop 2 garlic cloves, 2 anchovy fillets packed in oil (drained), 1/2 teaspoon crushed red pepper flakes, and a pinch of kosher salt in a mini-processor. Add 1/2 seeded, finely chopped lemon (with peel) and 1/4 cup (loosely packed) fresh oregano leaves; pulse a few times to coarsely chop. Add 1/4 cup extra-virgin olive oil; process until a coarse purée forms. Season with more salt and fresh lemon juice, if desired. DO AHEAD: Can be made 2 days ahead. Cover and chill.
10 min
