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.
This is sort of a cheat’s short rib recipe, as it doesn’t involve any straining of vegetables or reducing of sauces—who has time for that, anyway? The prep is fairly simple and the end result is rich and tender, but it does need to cook for three hours so...