If you can find Meyer lemons, juice one and seed the other, chopping up the entire fruit (flesh, pith, peel, and all) to make a thicker, more vibrant sauce. This recipe makes enough to dress 2 bunches of shredded lacinato kale mixed with 1 cup of finely grated Parmesan.
4 anchovy fillets
2 garlic cloves
2 tablespoons drained capers
1 tablespoon Dijon mustard
1/2 teaspoon crushed red pepper
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Grated rind and juice of 2 lemons
1/2 cup extra-virgin olive oil
Est. added sugars 0g
How to Make It
Chop first 3 ingredients in a mini food processor (or blender). Add remaining ingredients and process for 1 minute. Refrigerate in a sealed jar for up to 1 week.
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