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Sauce: Garlic, Oregano, and Lemon Vinaigrette


This assertive dressing loves hearty greens, plus chicken, steak, and lamb.

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  • 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


Servings 1
Adapted from


Step 1

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.

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