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Garlic, Oregano, and Lemon Vinaigrette

Garlic, Oregano, and Lemon Vinaigrette

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


  • 2 anchovy fillets packed in oil (drained)
  • 1/2 teaspoon crushed red pepper flakes
  • Pinch of kosher salt plus more
  • 1/2 lemon, seeded and finely chopped (with peel)
  • 1/4 cup (loosely packed) fresh oregano leaves
  • 1/4 cup extra-virgin olive oil

Recipe 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.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

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) 65Reviews Section

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