This is a delightful salad dressing along the lines of oil and vinegar but unique and delicious using lemon juice. It is great on Greek salads and even on simple lettuce salad.

The recipe calls for the optional use of Xanthan gum powder, which is an emulsifying agent that will keep the ingredients well mixed after shaking a jar of the dressing. Xanthan gum has maximum effect the day after the dressing is made. You can buy Xanthan gum powder via the Internet at places like www.bulkfoods.com ... and it is inexpensive and useful in many recipes, including some for ice cream! Discussion of using hydrocolloid thickeners like Xanthan gum is one of the topics in the Food Nirvana Fundamentals Technology section. It is worth your time to take the time to read it.

Ingredients:

1 cup of extra virgin olive oil

2 large cloves of garlic, diced

2 tsp. of dried oregano

1 tsp. of kosher salt

1/2 tsp. of freshly ground black pepper

1/4 cup of freshly squeezed, strained lemon juice

1/4 cup of water

1/4 tsp. of Xanthan gum powder (optional)

Directions:

Pour the olive oil into the blender. While blending on medium speed, slowly add the (optional) powdered Xanthan gum and mix for two minutes.

Add the diced garlic pieces while mixing.

Add the oregano, the salt and the black pepper to the blender while mixing.

Pour in the strained freshly squeezed/strained lemon juice and the water.

Blend for three minutes, then pour the dressing into a one pint canning jar.

Put a lid on the jar and refrigerate the dressing overnight.

When ready to use the dressing shake it for one minute.

Enjoy!