Yield
3/4 cup (serving size: 1 tablespoon)

Use this light vinaigrette to dress Grilled Antipasto Vegetables, Garlicky Vegetable Pasta Salad, and the arugula in Tenderloin with Grilled Antipasto Vegetables.

How to Make It

Step 1

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.

Step 2

Note: Store vinaigrette in refrigerator for up to 1 week.

Ratings & Reviews

daneanp's Review

daneanp
September 24, 2014
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.