Recipe: Garlic-Anchovy Dressing

Recipe: Garlic-Anchovy Dressing

Adapted from The Silver Palate Cookbook

Garlic-Anchovy Dressing

Time for the last warm weather meals, and this is everyone's favorite at our house: tons different veggies and a delicious dressing.  Makes a great lunch, or light supper.  (Don't let the name scare you; you won't taste the anchovies, just the umami they add.  My kids loved it when they were little.)

  • 3 to 4 anchovy fillets

  • 1 to 2 garlic cloves

  • 1 tablespoon prepared Dijon-style mustard

  • 1 egg yolk

  • 1/4 C red wine vinegar

  • salt and pepper to taste

  • 1 cup best quality olive oil

  1. Coarsely chop the anchovy fillets.  Peel and mince the garlic cloves.  Put them in the food processor.  

  2. Add the egg yolk, the mustard and the vinegar to the food processor and mix until everything is smooth.

  3. With the machine running dribble in the oil in a slow steady stream, until the dressing is creamy and has thickened and all the oil is incorporated.  

  4. Transfer into a storage container, cover, and refrigerate until ready to use.   


Makes about 1 and a half cups of dressing.  YUM.  Really.

NourishmentSuzanne Lynchnourishment, salad, food, recipeComment