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.
You can put this combo together in a sealable sippy cup or cup-size tupperware. Make sure it’s transparent so that your kids can see the layers of yogurt, fruit and granola and enjoy slicing through them with a spoon.
You can make this using any white fish or salmon fillets. It’s incredibly quick to cook, and really good to give the kids for dinner.