Anchovy Salad Dressing

Place lemon juice anchovies garlic kosher salt and red pepper flakes in a medium bowl.

Anchovy salad dressing. Slowly whisk in oil until combined. For the dressing mash the anchovies with the side of a knife then mix with the vinegar and olive oil in a large bowl. Season with salt and pepper and more lemon if desired.

6 people talking join in. Stir in the beans potatoes olives and tomatoes. Peel and halve the eggs.

Stir don t whisk in the olive oil. Cover and process until smooth. To make the dressing use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt.

Be adventurous and try this. Place the first nine ingredients in a blender. In a small bowl whisk together garlic paste anchovy mustard and lemon juice.

Season to taste with salt and several good grinds on the pepper mill for a bright bracing dressing. Salads made with hearty romaine stand up well to strong flavors like garlic lemon and pungent parmigiano reggiano. The chopped anchovies lend depth and savor not fishiness to the dressing.

I love it on steamed broccoli also.