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.
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.