We put so much dried oregano in this vinaigrette that you might think it’s a typo. It’s not. Because the oregano is so prominent, look for sources such as Penzeys that specialize in dried herbs.

Ingredients

　　2 1/2 tablespoons red wine vinegar

　　2 tablespoons dried oregano

　　1 tablespoon fresh lemon juice, plus more to taste

　　2 garlic cloves, 1 smashed and 1 grated or minced

　　1/2 teaspoon kosher salt, plus more to taste

　　1/4 teaspoon freshly ground black pepper, plus more to taste

　　1 1/2 cups extra-virgin olive oil

　　Combine the vinegar, oregano, lemon juice, smashed garlic, grated garlic, salt, and pepper in a medium bowl and whisk to combine the ingredients. Set the vinaigrette aside to rest for 5 minutes to marinate the oregano. Add the olive oil in a slow, thin stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper, or lemon juice, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.

　　The Mozza Cookbook