Lemon-anchovy vinaigrette
By Melissa Hamilton and Christopher Hirsheimer for Bon Appetit Submitted by Lori, Yorkville CSA Here’s a good recipe when you want a stronger flavor. It’s particularly good in a salad that includes bits of fish. This dressing can be made 4 days ahead of time and kept in a tightly sealed jar in the refrigerator.Yield: ⅔ cup of dressing
Ingredients
- 2 lemons
- 4 anchovy fillets packed in oil drained, finely chopped
- ½ cup olive oil
- ¼ tsp crushed red pepper flakes
- Freshly ground black pepper to taste
Instructions
- Click here for instructions [Bon Appetit]