SALMORIGLIO

From “Marcella Cucina” by Marcella Hazan. Page 253.

 

3 tablespoons fresh squeezed lemon juice

4 garlic cloves lightly mashed with the handle of a knife and peeled

Salt

Black pepper freshly ground

Oregano, 2 teaspoons fresh or 1 teaspoon dried

¼ cup olive oil

 

Procedure:

 

1.             Into a small bowl put the lemon juice, garlic, salt, liberal grindings of pepper and oregano and beat with a fork until the slat has completely dissolved.

 

2.             Add the olive oil in a thin trickle, beating it in with a fork, as though you were making mayonnaise by hand.