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Anchovy-Garlic Vinaigrette

  • 10 m
  • 10 m
Joyce Goldstein
“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


  • 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.
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