Garlic, Oregano, and Lemon Vinaigrette

Name: Garlic, Oregano, and Lemon Vinaigrette
Yield: 4 servings
Ingredients: 1 2 garlic cloves; 1 2 anchovy fillets packed in oil (drained); 1 1/2 teaspoon crushed red pepper flakes; 1 kosher salt; 1 1/2 seeded, finely chopped lemon (with peel); 1 1/4 cup (loosely packed) fresh oregano leaves; 1 1/4 cup extra-virgin olive oil; 1 fresh lemon juice

From the kitchen of Carly

Briny anchovies and pungent garlic meet bright lemon and oregano in this gutsy vinaigrette. A whisper of red pepper adds warmth, while the lemon peel keeps things textured and alive. Spoon this over grilled vegetables, fish, or beans.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 garlic cloves
12 anchovy fillets packed in oil (drained)
11/2 teaspoon crushed red pepper flakes
1kosher salt
11/2 seeded, finely chopped lemon (with peel)
11/4 cup (loosely packed) fresh oregano leaves
11/4 cup extra-virgin olive oil
1fresh lemon juice

Instructions

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.