This easy vinaigrette recipe is like a simpler version of Caesar dressing. Try it over grilled romaine, in a wrap or tossed with roasted vegetables.

Joyce Goldstein


Ingredient Checklist


Instructions Checklist
  • Combine anchovies and garlic in a small saucepan with 1/3 cup oil and warm over medium-low heat until fragrant, 2 to 4 minutes. Remove from heat and whisk in the remaining 1/3 cup oil and vinegar. Season with pepper.



Make Ahead Tip: Cover and refrigerate for up to 3 days; bring to room temperature just before serving.

Nutrition Facts

180 calories; 19.1 g total fat; 2.7 g saturated fat; 3 mg cholesterol; 148 mg sodium. 31 mg potassium; 0.4 g carbohydrates; 1.2 g protein; 2 IU vitamin a iu; 1 mcg folate; 12 mg calcium; 4 mg magnesium;