Garlic, Oregano, And Lemon Vinaigrette
- 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
- 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 puree forms. Season with more salt and fresh lemon juice, if desired. DO AHEAD:
garlic, anchovy, red pepper, kosher salt, lemon, oregano, extravirgin olive oil, lemon juice
Taken from www.epicurious.com/recipes/food/views/garlic-oregano-and-lemon-vinaigrette-395070 (may not work)