(The ad below will not display on your printed page)
“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.”
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
1Combine 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.