GARLIC, OREGANO, AND LEMON VINAIGRETTE

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Garlic, Oregano, and Lemon Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Garlic     No-Cook     Low Sodium     Salad Dressing     Lemon     Spring     Healthy     Low Cholesterol     Oregano     Lemon Juice     Anchovy     Bon Appétit

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.

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