Sauce: Garlic, Oregano, and Lemon Vinaigrette

By Cindy

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

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

Details

Servings 1
Adapted from keyingredient.com

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.