©Romulo Yanes
This assertive dressing loves hearty greens, plus chicken, steak, and lamb.
Recipe information
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
Need to make a substitution?
Preparation
Finely chop garlic, anchovy fillets, red pepper flakes, and salt in a mini-processor. Add lemon and oregano; pulse a few times to coarsely chop. Add 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.
Nutrition Per Serving
2 tablespoons contain: Calories (kcal) 70 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 65