garlic-oregano-and-lemon-vinaigrette-395070.json

{
    "directions": [
        "Finely chop 2 garlic cloves, 2 anchovy fillets packed in oil (drained), 1/2 teaspoon crushed red pepper flakes, and a pinch of kosher salt in a mini-processor. Add 1/2 seeded, finely chopped lemon (with peel) and 1/4 cup (loosely packed) fresh oregano leaves; pulse a few times to coarsely chop. Add 1/4 cup extra-virgin olive oil; process until a coarse pur\u00e9e forms. Season with more salt and fresh lemon juice, if desired. DO AHEAD: Can be made 2 days ahead. Cover and chill."
    ],
    "ingredients": [
        "2 garlic cloves",
        "2 anchovy fillets packed in oil (drained)",
        "1/2 teaspoon crushed red pepper flakes",
        "kosher salt",
        "1/2 seeded, finely chopped lemon (with peel)",
        "1/4 cup (loosely packed) fresh oregano leaves",
        "1/4 cup extra-virgin olive oil",
        "fresh lemon juice"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Garlic",
        "No-Cook",
        "Low Sodium",
        "Salad Dressing",
        "Lemon",
        "Spring",
        "Healthy",
        "Low Cholesterol",
        "Oregano",
        "Lemon Juice",
        "Anchovy"
    ],
    "title": "Garlic, Oregano, and Lemon Vinaigrette",
    "url": "http://www.epicurious.com/recipes/food/views/garlic-oregano-and-lemon-vinaigrette-395070"
}