I love versatile dressings, ones that can be used on salads, cooked meats, or vegetables. This vinaigrette is all of that and more. From How to Roast a Lamb by Michael Psilakis, this dressing is a waterfall of flavors: anchovies, herbs, mustards, vinegar and more. Once assembled and whisked, the dressing is a light mustard-colored liquid studded with green islands of chopped herbs. The visual texture just begins to hint at all the flavors to come.

As a preview, tomorrow I’ll post a potato recipe that doubles down on the flavors of this vinaigrette. Next time you are in the store, hit the aisle with the herbs and stock up for this superior dressing.

White Anchovy Vinaigrette

Yield: makes 1 ¾ cups


4 white anchovies
4 shallots, thickly sliced
1 tablespoon small, picked springs dill
1 tablespoon small, picked springs parsley
8 fresh mint leaves
1 tablespoon Dijon mustard
1 teaspoon dry Greek oregano
1 cup distilled vinegar
½ cup extra-virgin olive oil
Kosher salt and cracked black pepper


In a small food processor, combine the anchovies, shallots, dill, parsley and mint. Pulse until finely chopped but not pureed. Transfer to a bowl.

Add the mustard, oregano, and vinegar. Whisk together and, whisking all the time, drizzle in the olive oil. Season with salt and pepper. Since this is broken vinaigrette, it will separate quickly. Whisk again to bring it together just before serving.

Source: How to Roast a Lamb by Michael Psilakis