This is currently one of my favorite salads. I’m addicted to the light and creamy consistency of the dressing, and to the satisfying umami (savory) depth from the anchovies.
As for the actual salad, it changes every day and depends on what’s ripe and ready in my garden. In the picture, you see this week’s raid: some baby red cos lettuce, basil, thyme and cherry tomatoes. My nifty shortcut: I used Trader Joe’s Kohlrabi Blend pre-chopped salad mix to bulk it up. Of course, you could use any other salad blend (romaine works well, as does baby kale), and mix in chopped or grated root veggies (kohlrabi, beets, carrots,…), apples or pears. Top with some Marcona almonds or toasted almond slices and a little shaved parmesan, if you like. Need more protein? Add some chicken- or tuna salad. Get the picture?
This salad is customizable to YOUR taste, and it can and will change with the seasons. Still not impressed with the versatility of this dressing? Add it to wilted greens topped with a poached egg. Or use it as a dip for veggies or grain-free bread (if you’re not afraid of adding a little butter, you can turn it into a mean bagna cauda). Drizzle it over grilled asparagus. Or add some umami pizzazz to ANY dish that’s lacking dimension with just a spoonful or two of this sauce. Trust me: This is good stuff.
Easy Anchovy Dressing
Makes: enough dressing for 2 large salads or 4 side salads
Takes: 5 minutes
Ingredients
3 anchovy fillets
1 large clove of garlic (or two, if you can handle more)
juice of 1/2 lemon
1/2 – 1 tsp Dijon mustard OR white wine vinegar
1/4 – 1/3 cup olive oil
1 tsp honey
1 sprig fresh basil
1 pinch of salt
1 pinch of black pepper
Put all the ingredients into a blender (I use a mini Cuisinart) and chop/blend until there are no garlic chunks, and the dressing is emulsified and creamy.
Tip: Store in a small mason jar, and shake to re-emulsify when you’re ready to enjoy your salad/s.