Salmoriglio: Lemon and garlic dressing

Name: Salmoriglio: Lemon and garlic dressing
Ingredients: 1/4 cup + 2 tablespoons/90 ml lemon juice (from 2 lemons); 4 garlic cloves, finely grated (about 2 teaspoons); 1½ teaspoons/4.5 grams salt; 1/2 teaspoon/1 gram chili flakes; 1 teaspoon/3 grams dried oregano; 1 tablespoon/15 ml water; 3/4 cup/180 ml extra-virgin olive oil; 1/4 cup/60 ml neutral oil such as safflower; A few sprigs fresh flat-leaf parsley, finely chopped

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Makes about 1 1/2 cups/360 ml 1x

Units Scale

Ingredients

1/4 cup + 2 tablespoons/90 ml lemon juice (from 2 lemons)
4 garlic cloves, finely grated (about 2 teaspoons)
1 1/2 teaspoons/4.5 grams salt
1/2 teaspoon/1 gram chili flakes
1 teaspoon/3 grams dried oregano
1 tablespoon/15 ml water
3/4 cup/180 ml extra-virgin olive oil
1/4 cup/60 ml neutral oil such as safflower
A few sprigs fresh flat-leaf parsley, finely chopped

Instructions

Combine the lemon juice, garlic, salt, chili flakes, oregano, and water in a small bowl. Slowly pour in the oils, whisking constantly. Stir in the parsley.

Stir briskly just before using; the lemon and garlic will have settled to the bottom. Salmoriglio is best used the day it’s made, but will keep, refrigerated, for up to 3 days.

— Recipe from Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant