Spinach Salad with Oregano Vinaigrette | Saveur

Ingredients

• 1⁄8 tsp. crushed red chile flakes
• 2 cloves garlic
• 1 oil-packed anchovy filet (see note)
• Kosher salt, to taste
• Rind of 1/2 preserved lemon, roughly chopped
• 1⁄4 cup loosely packed fresh oregano leaves
• 1 1⁄2 tbsp. red wine vinegar
• 6 tbsp. extra-virgin olive oil
• Freshly ground black pepper, to taste
• 1 lb. large spinach leaves