This is more of a condiment than a salad dressing, and has salsa verde as its inspiration. Try it on toasts with arugula, avocado, and radishes, or on grilled chicken, or eggs.
INGREDIENTS:
1 small garlic clove, peeled
¼ cup oregano leaves loosely piled in, chopped
2 tablespoons minced shallot
2 tablespoons flat leaf parsley, finely chopped
2 level tablespoons capers, rinsed and drained, finely chopped
Salt and pepper to taste
4 tablespoons red wine vinegar
12-14 tablespoons fragrant olive oil
METHOD:
Rub a large non-reactive bowl with the garlic clove until you can see some garlic “juice” streaking the inside of the bowl. Add the shallot, salt and pepper, capers, and vinegar. Wait 10 minutes. Add the herbs and give them 10 minutes.
Slowly drizzle in the oil in a thin stream, whisking vigorously all the while. You want a thick dressing, but have to be careful not to add too much oil or the dressing will just taste oily. When the dressing is emulsified it is ready to use. Store in the refrigerator. It should be used in 2-3 days or the oregano flavor may become quite strong.
Chef’s Notes: If you wish, you could add a ½ tablespoon Dijon style mustard to the dressing. It will add sharpness and pungency, and will also help to thicken the dressing. If you desire a thicker dressing, you can also add a tablespoon or 2 of mayonnaise. If you use balsamic rather than red wine vinegar, it is prone to become much thicker than the latter.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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