Garlic, Oregano, and Lemon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 garlic cloves |
2 anchovy fillets packed in oil (drained) |
1/2 teaspoon crushed red pepper flakes |
kosher salt |
1/2 seeded, finely chopped lemon (with peel) |
1/4 cup (loosely packed) fresh oregano leaves |
1/4 cup extra-virgin olive oil |
fresh lemon juice |
Directions:
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.
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