Making salad dressing is so rewarding and incredibly easy. A jar will last up to two weeks in the refrigerator a healthier and more affordable option! I am known to have my famous go-to mustard vinaigrette in the fridge. This is my next all-time favorite!
Wonderful tossed with vegetables, chicory or just a simple salad. The anchovies in this recipe play a mild role, so do not be afraid!
Makes 1 cup
8 anchovy fillets
2 tablespoons Dijon mustard
1 shallot, minced
1/2 cup olive oil
salt and pepper to taste
In a large bowl, use a fork to mash the anchovies, mustard to form a coarse paste.
Squeeze lemons over a mesh strainer (or use a juicer) into the anchovy mustard paste.
Whisk in shallot, then slowly whisk in the olive oil.
Season with salt and pepper.
This will keep in an airtight jar 7 days in the fridge.