RACHEL LETT
Another dressing to add to your repertoire, this is a take on the classic french vinaigrette with the addition of anchovy. I like this zingy, but for others, it might make them pucker. It’s a matter of taste, so please adjust the ingredients to what makes your mouth water!
Anchovy Vinaigrette
SERVES 8
1 tablespoon onion very finely chopped
3–5 anchovies finely sliced and crushed into paste
1 teaspoon dijon mustard
1/4 cup of apple cider vinegar
1/2 cup olive oil
salt and pepper
Ingredients
Very simply, pop the onion, anchovy, vinegar and a good pinch of salt & pepper into a jar, allow to sit for 10 minutes (this will ‘cook’ the onion).
Add the mustard and olive oil, shake (with the lid on!)! Adjust seasoning to your taste—you may like it more mellow (add oil), more zingy (add vinegar), more pepper (add mustard or pepper), or more salt (add anchovy or salt).
Serve with your favourite salads, like this avocado and romaine lettuce —so simple, but so delicious!