Anchovy and Mint Dressing

February 25, 2014
1 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • merm
  • KristenF

4 Reviews

merm February 26, 2014
Is it just a clove or two?
KristenF February 26, 2014
Entirely to your taste, but my family can always eat more garlic, so definitely two.
merm February 26, 2014
don't see any garlic in the recipe, but you mention it in the text. did you leave it out?
KristenF February 26, 2014
Thank you! Well-spotted. Too many recipes, so many details! Now I have to work out how to correct it.