This was pretty tasty, though using the mortar and pestle was kind of a PIA. I wound up straining the finished dressing to take out any bits of garlic and pepper. I only used about a tablespoon of the anchovy paste because I didn't want it to taste too fishy.
Use this light vinaigrette to dress Grilled Antipasto Vegetables, Garlicky Vegetable Pasta Salad, and the arugula in Tenderloin with Grilled Antipasto Vegetables.
Yield: 3/4 cup (serving size: 1 tablespoon)
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Amount per serving
- Calories: 21
- Calories from fat: 73%
- Fat: 1.7g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.2g
- Protein: 0.3g
- Carbohydrate: 1.1g
- Fiber: 0.1g
- Cholesterol: 1mg
- Iron: 0.7mg
- Sodium: 266mg
- Calcium: 8mg
- 1 tablespoon chopped serrano chile
- 3/4 teaspoon salt
- 6 garlic cloves, crushed
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons anchovy paste
- Combine first 3 ingredients in a mortar; mash to a paste with a pestle. Combine garlic paste mixture, vinegar, and remaining ingredients in a small bowl, stirring with a whisk.
- Note: Store vinaigrette in refrigerator for up to 1 week.
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