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.
I thought a chewy, flavored flatbread would go fantastically with this meal. I made them with six different toppings and they were all amazing, but you can tailor them to your t astes. The lesson with this dish is that you can do whatever you want. Note: The dough recipe comes...
Add one and a half tablespoons of ground bee pollen granules to a fruit and berry shake of your choice for an energy kick. Our friends at Crussh make a “Love Juice," see below. At Raoul's in Maida Vale in London, they serve up a “Breakfast in a Cup”...