Undeterred when a restaurant owner wouldn't share his recipe for my favorite Greek salad, I spent an afternoon devising my own and came up with this dressing as well. It is very delicious—and very garlicky. Make sure everyone with you has some of it so you won't chase anyone away. It also makes a great marinade for chicken or beef.
Mother's Best by Lisa Schroeder with Danielle Centoni; Taunton Press (2009) Photographs by Ellen Silverman
|2 cloves garlic||1/2 cup olive oil|
|3 tablespoons dried oregano||1/2 cup vegetable oil|
|6 oil-packed anchovy fillets||1/4 teaspoon kosher salt|
|1/3 cup red-wine vinegar||1/2 teaspoon freshly ground black pepper|
Combine the garlic, oregano, and anchovy fillets in a food processor and pulse until finely chopped. Add the vinegar and pulse a few more times.
With the motor running, slowly drizzle the oils through the feed tube until they're full incorporated and the dressing is emulsified. Alternatively, you can use an immersion blender, or mix by hand with a whisk. The dressing should be thick.
Season with the salt and pepper. (Anchovies are salty, so the dressing won't need much salt.) The dressing will keep covered and refrigerated for up to 2 weeks.
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