This salty and addictive anchovy-based dressing is similar to my beloved Italian classic, bagna cauda. It’s very easy to whip together and you can keep it in a jar in the fridge for weeks, ready for whenever you need some extra flavor. Serve it with a rainbow of good-for-you veggie crudités or with simple steamed broccoli. I swear, kids love it.
Ingredients
- 6/8 fillets drained canned anchovies
- 1/2 cups olive oil
- 1 small cloves garlic peeled
- 1/2 tsp thyme leaves chopped
- 1/2 tsp chili flakes
- 1 tsp Dijon mustard
- 2 tsp cider or red wine vinegar
- butter unsalted
Servings: people
Instructions
- Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
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