GREEK-STYLE VINAIGRETTE (about 1 cup)

“The grotesque prudishness and archness with which garlic is treated in (England) has led to the superstition that rubbing the bowl with it before putting the salad in gives sufficient flavor.  It rather depends on whether you are going to eat the bowl or the salad.  If you like the taste of garlic but don’t actually wish to chew the bulb itself, crush it with the point of a knife … put it in the bowl in which the dressing is to be mixed, add the other ingredients and stir vigorously.  Leave it to stand for an hour and by that time the garlic will have flavored the oil, and it can be left behind when the dressing is poured onto the salad.”  Elizabeth David, Summer Cooking

¾ cup extra-virgin olive oil (preferably Greek)

5 tablespoons fresh lemon juice

salt and freshly ground black pepper to taste

1 or 2 garlic cloves, peeled and minced, or ¼ medium onion, minced

1 tablespoon minced fresh oregano leaves

1. Combine all the ingredients in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and adjust seasoning if necessary.

NOTE:  This is good with a maroulosalata combination of arugula, romaine, and watercress.  Garnish with thinly sliced scallion.

based on Mark Bittman, The Best Recipes in the World