|Greek oregano is extremely easy to grow.|
Kokkari is a successful Greek restaurant located in the historic Antiques District in San Francisco. The restaurant has been at home on the San Francisco Chronicle's "Top 100 Restaurants" list every year since opening. Linda and I have dined at the restaurant and I was delighted that the restaurant's cookbook was released last year. The restaurant drizzles this dressing on almost everything that is grilled, including beef, lamb, poultry, seafood and vegetables. It's a swell idea. This dressing is mighty tasty on just about anything. It does wonders with blanched green beans or steamed asparagus.
I like to think of this dressing as a Greek chimichurri made with freshly squeezed lemon juice, oregano, parsley, garlic and olive oil. The restaurant recommends making the dressing in small batches, or you can prep everything in the morning and add the lemon juice as needed to keep the dressing "fresh and vibrant". This fantastic recipe is from Kokkari Contemporary Greek Flavors by Erik Cosselmon and Janet Fletcher (Chronicle Books, ©2010).
6 Tbsps extra-virgin olive oil
2 Tbsps freshly squeezed lemon juice
2 tsps capers, rinsed and minced
2 tsps minced shallot
1 tsp minced garlic
2 tsps minced fresh flat-leaf parsely
1 tsp chopped fresh oregano
1/4 tsp dried wild Greek oregano, crumbled
sea salt and freshly ground black pepper
1. In a small bowl, whisk all the ingredients together. Let sit out for several hours, or refrigerate and bring to room temperature before using. Makes about 1/2 cup.