Lemon-Anchovy Vinaigrette photo of finished dish
Parade Magazine occasionally hightlights a seasonal or celebritory meal. This was the dressing for a summer salad idea. 2008.
  • 3 tablespoons lemon juice
  • 2 teaspooons Dijon mustard
  • 2 oil-packed anchovies, fienly chopped or 1 teaspoon anchovy paste
  • 2 garlic cloves, finely chopped
  • 1/4 cup extra-virgin olive oil
Combine all ingredients in shaker cruette. Store in refrigerator, best after overnight. Use within 30 days.
Nutrition info:
1 tablespoon serving probably 60-70 calories coming primarily from the olive oil and oil from anchovy products.
Recipe yields:
Around 1 cup of vinaigrette  which ideally is dressed to a full salad bowl. Serving size is 1 tablespoon. 
Return to Menu Directory Page