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; total fat 19.1g 29% DV; saturated fat 2.7g; cholesterol 3mg 1% DV; sodium 148mg 6% DV; potassium 31mg 1% DV; carbohydrates 0.4g; fiberg; sugarg; protein 1.2g 2% DV; exchange other carbs; vitamin a iu 2IU; vitamin cmg; folate 1mcg; calcium 12mg; ironmg; magnesium 4mg; thiaminmg.