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.
We goop'd street food, and requested recipes from some of our favorite joints. This Tek Tek Noodle dish is from Susan Feniger of Border Grill fame who opened STREET in 2009, a restaurant incorporating street food flavors from around the world into each of the dishes served.