GREEK-STYLE VINAIGRETTE (about 1 cup)
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
- 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