This vinaigrette is simple but has a big personality due to the combination of lots of garlic and anchovies. It stands up well against bitter greens like radicchio and can also be drizzled over fish or roasted vegetables.
Makes one-third cup, enough to dress about 4 cups of salad.
2 garlic cloves
4 anchovy fillets (if salt packed, rinse and dry; if packed in oil, drain them)
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Salt
Freshly ground black pepper
- Mince the garlic as finely as you can. Pile up the little pieces and sprinkle with a pinch of salt. Using the edge of a chef's knife, rub the salt into the tiny garlic pieces to turn it into a paste. This will take a few passes in which you'll press against the garlic and then shape it back into a little pile and grind it down again. Transfer the garlic past into a small bowl.
- Cut the anchovy fillets into tiny pieces. Add to the bowl with the garlic.
- Add about 6 grinds of black pepper. No more salt should be needed because the anchovies will be salty.
- Add the red wine vinegar and with a fork, mix to combine.
- Drizzle in the olive oil, whisking with the fork to combine.
You can make this vinaigrette in advance and store refrigerated for about one day. Just before adding to the salad mixture, make sure to re-whisk so that the oil, vinegar and other ingredients.
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