Ingredients:

40g minced shallot (4 Tbls. or 4 small shallots)

30g minced garlic (3 large cloves, 2.5 Tbls.)

1/4 tsp. chili flakes

1 tsp. dried oregano

100ml white wine vinegar (a bit shy of 1/2 a cup)

240ml EVOO (1 cup)

1 tsp. salt

Juice of 1/2 a lemon

Method:

Sizzle the garlic and shallots in the olive oil over low heat for 5 minutes. Then add in the chili and oregano and sizzle for one more minute. Pour this mixture into a jar and allow it to cool. Add in remaining ingredients and shake to combine.

Use on iceberg or cos (romain) lettuces salads as well as a dip for bread and a marinade for meat or chicken or on top of cooked fish.