Garlic, Oregano, and Lemon Vinaigrette

Name: Garlic, Oregano, and Lemon Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets packed in oil (drained); 2 garlic cloves; 4 servings kosher salt; 1 seeded, finely chopped lemon (with peel); 4 servings fresh lemon juice; 59 milliliters extra-virgin olive oil; 59 milliliters (loosely packed) fresh oregano leaves; 1 teaspoons crushed red pepper flakes

Need a gluten free, dairy free, and primal side dish? Garlic, Oregano, and Lemon Vinaigrette could be a great recipe to try. One serving contains 140 calories, 1g of protein, and 14g of fat. This recipe serves 4. Head to the store and pick up anchovy, lemon, oregano leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Finely chop2 garlic cloves, 2 anchovyfillets packed in oil (drained),1/2 teaspoon crushed red pepperflakes, and a pinch of koshersalt in a mini-processor.

Ingredients you will need

Whole Garlic Cloves

Cooking Oil

Add1/2 seeded, finely choppedlemon (with peel) and1/4 cup (loosely packed) freshoregano leaves; pulse a fewtimes to coarsely chop.

Add1/4 cup extra-virgin olive oil;process until a coarse puréeforms. Season with moresalt and fresh lemon juice,if desired. DO AHEAD: Canbe made 2 days ahead. Coverand chill.

Ingredients you will need

Extra Virgin Olive Oil