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Author Notes: I had lunch last winter at the lovely "Riva" restaurant in Barnes, a leafy suburb of Central London. The salad was a vegetable I had never heard of called "puntarelle," a cousin to chicory. The dressing, however, was equally unexpected and exotic, and I could identify only anchovy and mint. I felt that garlic and lemon juice were must-have additions. You don't need "puntarelle" to enjoy this dressing; it's heaven on any salad, or to dip artichoke leaves in. —KristenF
cup extra virgin olive oil
sea salt and fresh pepper to taste
- Simply place everything in a small blender or mortar and blend until smooth.
- Serve on salad greens or as a dip for artichoke leaves, or dressing on a burger.
- This recipe was entered in the contest for Your Best Recipe with Anchovies