- 1 1/2 tbsp. oregano, chopped
- 2 tbsp. parsley, stems removed, chopped
- 1 1/2 tbsp. dill, chopped
- 1 1/2 tbsp. watercress, chopped
- 1 1/2 tbsp. garlic, finely minced
- Kosher salt
- 2 cups extra virgin olive oil
- 3/4 cup red wine vinegar
- 1 tbsp. sugar
DIRECTIONS Set out a clean cutting board. Put the oregano, parsley, dill and watercress in separate sections on the board. Sprinkle one half tablespoon of the salt evenly over the herbs (the salt will weep the liquid from the herbs). Working with one herb at a time, chop until fine. Bring all the herbs to the center of the cutting board and chop again until very fine and slightly moist. Set aside.
Warm the oil in a non-corrosive pot (do not over-heat, the oil should be hot to the touch) add the garlic and cook for 1 minute, do not brown, when garlic is aromatic remove from heat.
Add the vinegar, sugar, and herbs to the garlic, season with salt and stir to combine. Serve.