Danielle Alvarez's Italian salad dressing

This is a really nostalgic recipe for me, inspired by a dressing that came in a bottle from the shops when I was a kid. The dressing also doubles as a marinade for fish or meat and goes well with roasted vegetables.

INGREDIENTS

• 2½ tbsp minced garlic (3 large cloves)
• 4 tbsp minced eschalot (French shallot; about 4 small shallots)
• 240ml extra virgin olive oil
• 1 tsp dried oregano
• ¼ tsp chilli flakes (optional)
• 100ml white wine vinegar
• 1 tsp salt
• cracked black pepper
• juice of ½ a lemon

METHOD

1. Sizzle the garlic and eschalot in the olive oil over low heat for 5 minutes. Add the oregano and chilli and sizzle for 1 more minute. Pour this mixture into a jar and allow it to cool. Add the remaining ingredients and shake to combine.
2. Store the jar in the fridge and use it to dress iceberg or cos lettuce salads, as a dip for bread, a marinade for meat or chicken, or as a sauce for fish.

Serves 6-8 as a side

This recipe is from episode seven of Good Food's new TV show, Good Food Kitchen, screening on Channel 9 at 1pm Saturday, November 20, or catch up on 9Now.