There is nothing subtle about anchovies. If used in a recipe, the flavor can almost always be distinguished. You might as well try to conceal an elephant.
Perhaps you’ve had anchovies in Caesar Salad, ideally one made at your tableside with the anchovies being mashed by hand. This dressing might be called Caesar actually. It does lack the typical Worcestershire sauce, but if you have every researched Caesar recipes you know that the list of ingredients can be dynamic.
This particular dressing can adorn greens of any style. You could even, and I’m serous, use it to top grilled fish or chicken or green beans. Use the anchovy for what it is: a flavor catalyst of the highest caliber. An elephant in the salad bowl.
Anchovy Dressing
Yield: 1 cup
Ingredients:
- 1 clove garlic
- ½ tablespoon Dijon mustard
- 1 tablespoon red-wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 salt-packed anchovies, rinsed, bones removed
- 1 cup extra-virgin olive oil
Preparation:
Using a mortar and pestle, pound the garlic and ¼ teaspoon salt to a paste. Transfer to a bowl, and stir in the mustard, vinegar, and lemon juice. Pound the anchovies and add them to the bowl. Whisk in the remaining 1 cup of olive oil, and taste for balance and seasoning.
Source: The A.O.C. Cookbook by Suzanne Goin [Knopf, 2013
Photo Information: Canon T2i, 18-55mm Macro Lens, f/4.5, 1/50th second, ISO-200