Lemon-Anchovy Dressing

Name: Lemon-Anchovy Dressing
Yield: 2/3 cup (serving size: 4 teaspoons)
Ingredients: 2 tablespoons fresh flat-leaf parsley leaves; 3 tablespoons water; 2 tablespoons fresh lemon juice; 1 1/2 teaspoons Dijon mustard; 1/2 teaspoon salt; 3 garlic cloves; 1 canned anchovy fillet, rinsed; 3 tablespoons extra-virgin olive oil

2 Reviews

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Yield

2/3 cup (serving size: 4 teaspoons)

Ingredients

2 tablespoons fresh flat-leaf parsley leaves
3 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
3 garlic cloves
1 canned anchovy fillet, rinsed
3 tablespoons extra-virgin olive oil

How to Make It

Step 1

Combine first 7 ingredients in a blender; process until smooth. With blender on, slowly add oil. Process until blended.

Step 2

Note: Store in an airtight container in the refrigerator up to one week.

Ratings & Reviews

LibbyRuss4804's Review

2010-06-13T04:21:20-04:00 MarieKen

This is outstanding... I use a lot of anchovies and more lemon and parsley than suggested, but I like heavy seasoning. YUM

MarieKen's Review

2009-05-17T23:46:28-04:00 LibbyRuss4804

This dressing has a fresh, lively flavor that goes well with asparagus - hot or cold, as well as salads. I definitely would make it again and would consider using it with the Shrimp and White Bean Salad too. I think it could use another anchovy, but then I really like anchovies!

Lemon-Anchovy Dressing

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Lemon-Anchovy Dressing

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