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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
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Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dressings
Cuisine Italian
Servings 0

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]
Keyword 5 ingredients or fewer, budget-friendly, dairy-free, dressings, gluten free, make ahead, no-cook, quick, seafood