Winter

Anchovy and Mint Dressing

by:
February 25, 2014
1 Rating
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

  • Serves 4
Ingredients
  • 1/4 cup extra virgin olive oil
  • 1 juiced lemon
  • 6 anchovy fillets
  • 8 mint leaves
  • sea salt and fresh pepper to taste
In This Recipe
Directions
  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
    merm
  • KristenF
    KristenF

4 Reviews

merm February 26, 2014
Is it just a clove or two?
 
Author Comment
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?
 
Author Comment
KristenF February 26, 2014
Thank you! Well-spotted. Too many recipes, so many details! Now I have to work out how to correct it.