Oregano Vinaigrette with Mixed Greens

This really is a vinaigrette to get excited about. The key ingredient is the fresh oregano that takes over this dressing and pushes it to a world of herbal bliss. Really. With the anchovy and lemon complimenting the other Mediterranean flavors, this vinaigrette should be in every salad lover's arsenal. We're pairing it with mixed greens for our recommendation but it does just as well with fresh spinach.

Ingredients

• 1/2 tsp crushed red pepper
• 4 garlic cloves
• 4 oil-packed anchovy fillets
• Heavy pinch of salt
• 1 fresh lemon, juiced and zested
• 1/2 bunch fresh oregano
• 2 tbs red wine vinegar
• 3/4 cup extra virgin olive oil
• Ground black pepper
• 6 servings mixed greens

Directions

1. In a spice grinder, grind the red pepper, garlic, anchovies and salt.
2. Add the lemon juice and zest and oregano, grind until combined.
3. Place the anchovy mix in a bowl.
4. Add the vinegar.
5. Slowly drizzle in the olive oil while whisking to emulsify.
6. Season with pepper and let the vinaigrette sit for 30 minutes.
7. Arrange the mixed greens in a bowl. Either whisk the vinaigrette again to combine or add to a bottle and shake to combine. Drizzle the vinaigrette over the greens and serve.

Serves 6.

adapted from: Saveur Magazine