Food

Tip

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

Anchovy Vinaigrette

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

Makes about ½ Cup

6 olive oil–packed Spanish anchovies

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

⅓ 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.

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