Anchovy-Garlic Vinaigrette

Anchovy-Garlic Vinaigrette

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From the EatingWell Kitchen

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 8 anchovy fillets, patted dry and minced
  • 1 tablespoon minced garlic
  • ⅔ cup extra-virgin olive oil, divided
  • ⅓ cup red-wine vinegar
  • Ground pepper to taste

Preparation

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  1. Combine anchovies and garlic in a small saucepan with ⅓ cup oil and warm over medium-low heat until fragrant, 2 to 4 minutes. Remove from heat and whisk in the remaining ⅓ 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 information

  • Serving size: 2-Tbsp.
  • Per serving: 180 calories; 19 g fat(3 g sat); 0 g fiber; 0 g carbohydrates; 1 g protein; 1 mcg folate; 3 mg cholesterol; 0 g sugars; 0 g added sugars; 2 IU vitamin A; 0 mg vitamin C; 12 mg calcium; 0 mg iron; 148 mg sodium; 31 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4 fat

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