Anchovy Vinaigrette Dressing Recipe
Anchovy Vinaigrette is the lighter, brighter younger sister of the usual creamy Caesar dressing and will make your salads unstoppably delicious
Servings: 1 cup
Ingredients
- 5 anchovy fillets
- juice from half a lemon, about 2 tablespoons plus more to taste
- 2 tablespoons red wine vinegar original: 1½ tablespoons
- 2 garlic cloves very finely minced
- ½ teaspoon kosher salt plus more to taste
- ½ cup extra-virgin olive oil original ½ cup
Instructions
- In the bowl of a food processor or a blender, pulse the anchovies, vinegar, lemon juice, garlic, salt and pepper.
- With the food processor running, add the olive oil in a slow steady stream. Taste and adjust with more salt, pepper or lemon juice. Vinaigrette can be made and kept in air tight container in refrigerator for 3 days.
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