Anchovy and Mint Dressing

By • February 25, 2014 4 Comments

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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

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Serves 4

  • 1/4 cup extra virgin olive oil
  • 1 juiced lemon
  • 6 anchovy fillets
  • 8 mint leaves
  • sea salt and fresh pepper to taste
  1. Simply place everything in a small blender or mortar and blend until smooth.
  2. Serve on salad greens or as a dip for artichoke leaves, or dressing on a burger.

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