Mediterranean Salad Dressing

I've made this dressing twice so far, and both times the salad bowl has been licked clean.  In addition to a mustard vinaigrette I prepare on a typical dinner salad, this dressing will certainly hold a spot in my usual repertoire.  With a predominantly zingy flavor coming from the lemon juice and red wine vinegar, this dressing feels instantly refreshing and light.  Combined with the salty anchovies and a kick from the garlic and fresh oregano, it provides a complex and extremely flavorful addition to any salad, while allowing the other components to speak for themselves.

So far I've liked to toss this dressing with mesclun greens, bulgarian feta, quartered tomatoes, more fresh oregano, and diced cucumbers.  I like to throw in whatever nuts or seeds are around, such as sunflower and pumpkin seeds or toasted walnuts or almonds.  Other suggestions for the salad: sliced red onions, black or kalamata olives, or fresh mint. Ultimately, this dressing is flexible and should be eaten with whatever you prefer!

Mediterranean Salad Dressing - makes about 1/2 cup

2 anchovy fillets, chopped

1 lemon, halved

1 small shallot, minced

1-2 cloves garlic, minced

3 sprigs fresh oregano, chopped (or 1 tsp dried oregano)

1 tbsp red wine vinegar

1/4 cup extra virgin olive oil

1.  In a small bowl, add all of the ingredients except the olive oil; squeeze in the juice from the lemon.

2.  Slowly whisk in the olive oil; season with salt and pepper.

Merci, a demain!