Anchovy Dressing with Capers
This is for anchovy lovers-and we are, so we make a lot. Don't be tempted to halve the recipe: Mashing anchovies takes time and, anyway, there are any number of wonderful ways to use this. Besides salads, spoon it over boiled potatoes, roasted vegetables, steak or roast beef sandwiches, croutons (before you toast them), or reheated pizza.
Ingredients
- 6 anchovy fillets packed in oil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon Roasted Garlic
- 1 cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons drained capers
Instructions
- In a medium bowl, mash the anchovy fillets with a fork. Add the salt, oregano, and Roasted Garlic, and stir until the mixture forms a paste.
- Pour in the olive oil in a stream, whisking constantly, until all the oil has been added. Whisk in the vinegar and capers. Keeps, covered, in the refrigerator for 1 week.