Roman Garlic and Anchovy Salad Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1/2 cup
- freshly ground black pepper to taste
- 1/2 cup extra-virgin olive oil
- fine sea salt to taste
- Carbohydrate 1 g(0%)
- Cholesterol 3 mg(1%)
- Fat 27 g(42%)
- Fiber 0 g(0%)
- Protein 1 g(2%)
- Saturated Fat 4 g(19%)
- Sodium 127 mg(5%)
- Calories 252
Preparation In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.
Preparation In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.
