Best Oregano Lemon Vinaigrette Recipes

Garlic, Oregano, and Lemon Vinaigrette image

Provided by Bon Appétit Test Kitchen

Yield Makes about 1 cup

Number Of Ingredients 8

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

Steps:

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.

Oregano Lemon Vinaigrette image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 6

1/4 cup fresh lemon juice
2 small bunches fresh oregano (about 1/2 cup leaves)
3/4 cup extra-virgin olive oil
2 whole cloves garlic
2 tablespoons capers, drained and rinsed
Freshly ground pepper to taste

Steps:

Combine all ingredients in a blender and mix until smooth. Refrigerate, tightly covered, for up to 1 week.

LEMON OREGANO VINAIGRETTE image

Categories Herb

Yield 1/2 cup

Number Of Ingredients 11

1/2 garlic clove
1 1/2 tsp finely grated lemon zest
2 tbsp fresh lemon juice
1 tbsp distilled white vinegar
1 1/2 tsp Dijon mustard
1 1/2 tsp mild honey
1/4 tsp salt
1/4 tsp black pepper
3 tbsp EVOO
2 tbsp canola oil
1 1/2 tsp chopped fresh oregano