Name: Garlic, Oregano, and Lemon Vinaigrette
Yield: Makes about 1 cup
Ingredients: 2 garlic cloves; 2 anchovy fillets packed in oil (drained); ½ teaspoon crushed red pepper flakes; Pinch of kosher salt plus more; ½ lemon, seeded and finely chopped (with peel); ¼ cup (loosely packed) fresh oregano leaves; ¼ cup extra-virgin olive oil; Fresh lemon juice

Image may contain Plant Food Produce Vegetable Lentil and Bean

©Romulo Yanes

This assertive dressing loves hearty greens, plus chicken, steak, and lamb.

Recipe notes