Sauce: Garlic, Oregano, and Lemon Vinaigrette

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

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  • 1

Ingredients

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

Preparation

Step 1

Directions

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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