Garlic, Oregano, and Lemon Vinaigrette

By danyell923

Recipes & Menus | recipes

Garlic, Oregano, and Lemon Vinaigrette
This assertive dressing loves hearty greens, plus chicken, steak, and lamb.

Makes about 1 cup

Recipe by The Bon Appétit Test Kitchen

Photograph by Romulo Yanes

April 2012

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Ingredients

2 garlic cloves
2 anchovy fillets packed in oil (drained)
1/2 teaspoon crushed red pepper flakes
Pinch of kosher salt plus more
1/2 lemon, seeded and finely chopped (with peel)
1/4 cup (loosely packed) fresh oregano leaves
1/4 cup extra-virgin olive oil
Fresh lemon juice

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Finely chop garlic, anchovy fillets, red pepper flakes, and salt in a mini-processor. Add lemon and oregano; pulse a few times to coarsely chop. Add 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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our salad dressings page.