Garlic, Oregano, and Lemon Vinaigrette

Ingredients for Garlic, Oregano, and Lemon Vinaigrette

• 2 garlic cloves

• 2 anchovy fillets packed in oil (drained)

• 1/2 teaspoons 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

How to make Garlic, Oregano, and Lemon Vinaigrette

Finely chop 2 garlic cloves, 2 anchovy fillets packed in oil (drained), 1/2 teaspoons 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 60ml 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.