• 1 head clove garlic, peeled and finely chopped
  • 2 shallots, peeled and finely diced
  • 3/4 cup olive oil
  • 3 sprigs oregano leaves only, roughly chopped
  • 3 sprigs parsley, leaves only, roughly chopped
  • 1 teaspoon chili flakes
  • 1/4 cup red wine vinegar


Serves: 1 cup


Place the garlic and shallots in a small saucepan and cover with the olive oil. Place over low heat and slowly cook until they are soft and aromatic with no color. About 8-10 minutes. Remove from the heat and allow to cool.

Once cool, add the chopped herbs and chili flakes.

Just before you are ready to use the dressing, whisk in the vinegar. (Waiting prevents the acid from discoloring the herbs.)

Excerpt from Breakfast, Lunch, Dinner... Life: Recipes and Adventures from My Home Kitchen by Missy Robbins. Copyright © 2017 by Missy Robbins. Used with permission by Rizzoli. All rights reserved.