Classic Greek Horiatiki Dressing

1.Place the minced garlic on a cutting board and sprinkle with a pinch of the sea salt; use the flat side of a chef's knife to scrape and mash the garlic into a smooth, fine paste to ensure even distribution of flavor.

2.In a medium stainless steel or glass mixing bowl, whisk together the lemon juice, red wine vinegar, garlic paste, crushed oregano, remaining sea salt, and black pepper until the salt has dissolved.

3.While whisking constantly and vigorously, begin adding the extra virgin olive oil in a very slow, steady stream — this mechanical action breaks the oil into tiny droplets to create a creamy, stable emulsion.

4.Continue whisking until all the oil is incorporated and the dressing appears thickened, opaque, and pale gold in color.

5.Taste the dressing using a leaf of lettuce or a slice of cucumber to check the seasoning; the acidity should be sharp enough to cut through the richness of feta cheese in a salad.

6.Allow the dressing to rest at room temperature for 15 to 20 minutes before serving to allow the garlic and oregano flavors to fully infuse into the oil.

7.Whisk briefly once more just before pouring over your salad to ensure the emulsion is tight and the herbs are well distributed.