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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.
- By: Joyce Goldstein EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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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Active
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Ready In
- 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.
- 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
