French Vinaigrette | Punchy Salad

12/13/2012 | Amy Tibbals
Amy Tibbals

To Get

1 anchovy, 1 garlic clove [a wee one], 1/2 fresh lemon, 1 tsp. Dijon mustard, 1/4 cup olive oil [or a bit less], salt, pepper

To Do

Mush up the garlic, anchovy and a pinch of salt with a mortar + pestle until it turns to a paste. Add juice from 1/2 lemon and stir, followed by the mustard and olive oil. Whisk until smooth-ish, and season to taste with pepper [or cayenne, for kick]. Best served over a bitter and bold greens mix [arugula and friends].

Recipe found via Food 52


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