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    Anchovy & Roasted Garlic Vinaigrette

    Ingredients

    • 1 head garlic
    • 4 anchovies, chopped
    • 2 tablespoons parsley, chopped
    • 2 tablespoons Sherry vinegar
    • 1 tablespoon fresh lemon juice
    • 1 1/2 teaspoons Dijon mustard
    • 1 1/2 teaspoons sugar
    • 1/2 teaspoon crushed red pepper flakes
    • 3/4 cup extra-virgin olive oil
    • 1/4 cup vegetable oil
    • Salt and pepper
    • Cucumbers, peeled, seeded and sliced
    • Tomatoes, sliced

    Info

    • Prep: -
    • Cook: -
    • Serves: 1.25 cups
    • Source
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    Directions

    1. Halve head of garlic crosswise and wrap in foil, cut side up. Roast in a 450° oven until tender, about 45 minutes. Let cool, then squeeze cloves into a medium bowl. Add anchovies; mash with a fork into paste.
    2. Whisk in chopped parsley, Sherry vinegar, fresh lemon juice, Dijon mustard, sugar, and crushed red pepper flakes, then extra-virgin olive oil and vegetable oil. Whisk until combined. Season with salt and pepper. Serve over tomato slices or peeled, seeded cucumber slices.
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    recipes/salads/anchovy_roasted_garlic_vinaigrette.txt · Last modified: 2024/01/07 13:33 (external edit)