Prep 7 mins
Cook 0 mins
This dressing is delicious on a Nicoise style salad of steamed green beans, fresh tomatoes, hard boiled eggs and baby greens. I love it on steamed broccoli also. Be adventurous and try this.
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1⁄8 teaspoon pepper
- 1 clove garlic, pressed
- 2 anchovy fillets, chopped fine
- Combine all ingredients in a covered jar and shake well.
- Chill in refrigerator.
- Before serving, shake thoroughly.
Delicious! This dressing is great and a must-try. If any of you are hesitant about trying it and are unsure about the anchovies - don't be. They add a salty-depth to the dressing and not a fishiness. I added all the ingredients to my little Mouli and whizzed them all together. Got a creamier dressing I expect.
Really loved this recipe as I do love anchovies, not that you really taste them. I did take note of Evelyn's comment and whizzed the dressing to make creamy. I just had this for lunch on a baby mesculan leaf salad with hard boiled egg and grape tomatoes together with a crunchy roll. Very satisfactory.
This is yummy. I'm not sure why it mentions refrigerating first, which makes it harder to mix/pour. I prefer everything room temperature, but that's just my preference.