Anchovy Vinaigrette

This simple vinaigrette has much of the flavor of classic Caesar dressing, minus the raw egg. It's made complex and salty with a squeeze of anchovy paste but there's not a bit of fishy flavor.

This recipe calls for finely minced garlic, but you could substitute a teaspoon of garlic paste, which will easily emulsify with the other ingredients. If you prefer to use anchovy fillets, substitute the anchovy paste for 2 small anchovies, finely minced into a paste that will emulsify into the dressing as easily as the paste will.

Toss with hearty greens like escarole, or with pieces of shredded Romaine lettuce, adding a handful of grated Parmesan cheese to mimic a classic Caesar salad. Or drizzle over Romaine hearts that have been warmed and slightly charred in a hot, lightly oiled grill pan, or serve with steamed vegetables like broccoli.

Makes 1/2 cup.

Ingredients

3 tablespoons red wine vinegar
1 heaping teaspoon anchovy paste (about 1 1/2-inch of paste)
1 heaping teaspoon Dijon mustard
Generous pinch of salt
Several grinds black pepper
1 large garlic clove, peeled and finely minced or put through a garlic press
1/4 cup extra virgin olive oil

In a small mixing bowl combine the vinegar, anchovy paste, mustard, salt and pepper and with a fork or small whisk, mix until the salt has dissolved and all the ingredients have combined.
Add the garlic and olive oil, continuing to mix until the dressing has completely emulsified.
Taste and adjust seasonings.

Either serve immediately or if the vinaigrette sits for a while, mix it again before adding to your salad greens.