Name: Garlic, Oregano, and Lemon Vinaigrette
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

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

Steps

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.