- Servings: Makes 1/2 cup.
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.
- 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.