A two-minute dressing that adds tremendous flavor to bitter leaves or any salad.
6 olive oil–packed Spanish anchovies
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
freshly ground black pepper
1. Whiz the anchovies, mustard, and vinegar together in a blender, being sure to get the anchovies completely pureed.
2. With the motor on, slowly stream in the olive oil.
3. Season to taste with pepper.
Who doesn't love fish fingers? But as they’re always dipped in a glutinous batter of some sort and deep fried, we had to think outside the box. Use packaged gluten-free bread crumbs or make your own. A good family dinner option is to serve these with a veggie of...