No, by “eating,” I mean using whole leaves of butter lettuce to scoop the dressing out of the jar, dripping it across the countertop and “eating” it. I mean dunking leftover shreds of roast chicken into the jar and “eating” it. I mean just taking sips straight from the edge of the jar, “eating” it.
I’m not exaggerating. I actually did that.
Anchovy Herb Vinaigrette is basically a lighter, thinner, but stronger-in-flavor version of the Green Goddess dressing I’ve been pouring onto everything. It’s the dressing we made originally for a Nicoise Salad, but have kept in a jar in the fridge to use with everything else.
Anchovy Herb Vinaigrette
1 or 2 large cloves garlic, chopped
½ small shallot, chopped
2 anchovy fillets
handful of parsley leaves
juice from half lemon (about 2 tablespoons)
2-4 tablespoons warm water
pinch of sugar
½ cup olive oil
Place all the ingredients in a food processor on medium speed until combined.
Alternatively, very finely mince the garlic, then mash with a fork with the anchovies, salt and pepper. Add the rest of the ingredients and whisk to combine.
Keep in a jar with tightly fitting lid in refrigerator for a few days.