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 helped Avi make Ravioli Granchio. I used to lay out a sheet of pasta, spoon the filling on top, brush it with egg, lay out another pasta sheet on top, and cut out the pieces. At the River Café I learned to spray the pasta sheet with water...
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