Make

Tip

You'd be amazed what this does to a veggie + grain dish.

Anchovy Vinaigrette

A two-minute dressing that adds tremendous flavor to bitter leaves or any salad.

Makes about 1/2 Cup

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.

From My Father’s Daughter.

You may also like
recipes
Brown Rice Spaghetti alla Puttanesca

This flavorful tomato-based sauce with just a touch of oil coats the sticky noodles well, and the capers, olives and anchovies stand up to the taste of the brown rice pasta.

Read More
recipes
Shrek Pasta

Pesto is a great standard. It’s simple to make and always tastes good. The color is so fantastic I can usually connect it with some cartoon character and the kids will eat it. Sometimes it’s Shrek Pasta, the other night it was Green Lantern Spaghetti. You could also call...

Read More
recipes
Fried Green Tomato-Cilantro Relish

Frying the tomatoes first gives the relish that extra depth, making it almost a meal in itself. I’ve been known to eat it with salty potato chips and beer and not regret it at all.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.