American / French-inspired · Sides
Salad With Anchovy-Mustard Vinaigrette
Anchovies add a salty depth of flavor to this bright, garlicky salad dressing. Tossed with radicchio and arugula, but works on any full-flavored salad greens. Make in a blender by doubling the quantities for a better emulsification.
Ingredients
Serves 8- 2garlic cloves, finely chopped
- Kosher salt and black pepper, as needed
- 6anchovy fillets, finely chopped
- 1 tbspDijon mustard
- 4 tspfresh lemon juice, more to taste
- ½ cupextra-virgin olive oil
- 2 quartscleaned arugula
- 1 smallhead radicchio, trimmed and thinly sliced
Method
- 01
To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice. Slowly whisk in oil until combined. Season with salt and pepper and more lemon if desired.
- 02
In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves. Serve immediately.