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

Anchovy Vinaigrette

My Father's Daughter

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

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.

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

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