Servings: Makes 1⅓ cup

2 cloves garlic 2 cloves garlic
3 tablespoons dried oregano 3 tablespoons dried oregano
6 oil-packed anchovy fillets (11/21/18 only one fillet) 6 oil-packed anchovy fillets (1½1/18 only one fillet)
1/3 cup red-wine vinegar ⅓ cup red-wine vinegar
1/2 cup olive oil ½ cup olive oil
1/2 cup vegetable oil ½ cup vegetable oil
1/4 teaspoon kosher salt ¼ teaspoon kosher salt
1/2 teaspoon freshly grounded black pepper ½ teaspoon freshly grounded black pepper

Combine the garlic, oregano, and anchovy fillets in a food processor and pulse until finely chopped. Add the vinegar and pulse a few more times.
With the motor running, slowly drizzle the oils through the feed tube until they fully incorporated in the dressing and the dressing is emulsified. Alternately you can use in imersion blender, or mix by hand with a whisk. The dressing should be thick.
Season with salt and pepper. (Anchovies are salty so the dressing won't need much salt.)
The dressing will keep covered and refrigerated for up to 2 weeks: subheading: The dressing will keep covered and refrigerated for up to 2 weeks:

Don't use anchovy paste in a tube, which is made from bits and scraps and tastes about as appealing as it sounds.  Don't use anchovy paste in a tube, which is made from bits and scraps and tastes about as appealing as it sounds.