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Bon Appétit

Garlic, Oregano, and Lemon Vinaigrette

By The Bon Appétit Test Kitchen

5.0

(3)

Image may contain Plant Food Vegetable Produce Radish and Lettuce
Garlic, Oregano, and Lemon VinaigretteRomulo Yanes

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

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

Preparation

  1. 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.

TagsSalad DressingSaladGarlicRoot VegetableVegetableAnchovyFishSeafoodLemonCitrusFruitOreganoHerbs & SpicesSideVegetarianDairy FreeGluten FreeNut FreeMake AheadNo-CookFood ProcessorBon Appétit

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