{Video} My Favorite Summer Salad Dressing & Simple Salad
This has been my go-to salad dressing all summer long. I make a big batch for the week and drizzle it over my favorite summer salad (shown in the video above) or a quick lunch of a poached egg over grilled asparagus, or toss it with grains, Fattoush, pasta, beans or grilled shrimp.
When you whisk together anchovy paste, garlic, lemon, champagne vinegar, and olive oil, a special alchemy occurs resulting in a complex but well-rounded, umami flavor. Watch the video to see why these ingredients, when combined, are greater than the sum of their parts.
Anchovy Dressing
Notes: As mentioned in the video, this dressing can easily be scaled up or down. And if you can get your hands on Meyer lemons they add a special rounded and sweet acidity to the dressing. But regular lemons work just as well, and you can also get that rounded acidity from champagne vinegar.
1/2 tsp. anchovy paste
1 large clove of garlic, grated or finely minced
2 Tbsp. lemon juice (1/2 - 3/4 of a large juicy lemon)
2 Tbsp. champagne vinegar
4 Tbsp. extra-virgin olive oil (or more, if you prefer your dressing thicker or less acidic)
Salt and black pepper, to taste
In the bottom of a small bowl, add anchovy paste, garlic, lemon juice and vinegar. Mix well to ensure anchovy paste and garlic are evenly distributed.
Slowly add olive oil while whisking. Season with salt and pepper to taste.
Store leftovers in an airtight container or Mason jar in the fridge for up to a week. When storing in the fridge, give in another mix (or shake if storing in a jar) before using.
Recipe adapted from Always Home: A Daughter’s Recipes & Stories
