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.
Pesto is a great standard. It’s simple to make and always tastes good. The color is so fantastic I can usually connect it with some cartoon character and the kids will eat it. Sometimes it’s Shrek Pasta, the other night it was Green Lantern Spaghetti. You could also call...