- 1 bunch garlic chives, regular chives, or green onions
- 1 lemon
- Kosher salt
- Granulated sugar
- Fresh black pepper
- Red pepper flakes
- Dried oregano
- White wine vinegar
- Olive oil
Using a sharp knife, slice the chives thinly.
Slice the lemon in half lengthwise. Slice these halves into half-moons as thinly as possible, discarding any slices without juice.
Transfer the chives and lemon to a jar. Sprinkle them generously with a couple good pinches of salt and granulated sugar, five or six grindings of fresh black pepper, a pinch of red pepper flakes, and about a tablespoon of dried oregano. Cover the jar and shake vigorously to coat.
Press the chives and lemons down in your jar to compress them and pour some white wine vinegar over them to almost the top.
Pour the olive oil on top to about equal the amount of chive/lemon/vinegar mixture (do this by eye, you'll adjust flavors later). Give it a good stir or shake, cover, and store at room temp for a minimum of 6 hours to overnight.
The chives and lemons should turn a bit translucent. Give the dressing a good stir or shake and taste, adjust the seasoning to your preference for salt, sweet, pepper, or oregano. If you think it tastes too oily, add more vinegar. Too sharp? Add more oil.
Store in the refrigerator for up to a month.
- Yields: About 1 cup
- Preparation Time: 15 minutes plus resting timer