Creamy Anchovy Vinaigrette

Ever since I learned how easy it was to make vinaigrette, I’d been experimenting with all sorts of combinations.

The basic elements of a vinaigrette are (1) the sour, (2) the salty, (3) the oily [olive oil], and at times, (4) the sweet, and/or (5) the creamy [if preferred].  Add spices as desired (seasonings like herbs, or flavor profiles like bacon, etc.)

For this salad – mixed greens, sliced tomatoes, feta and double-cream cheese, I decided to use up the leftover anchovies in the fridge.

In a shaker, add 4 tablespoons of olive oil, 1 to 2 tablespoons calamansi juice, about a tablespoon of anchovies, mashed, a large pinch of sugar, and 2 tablespoons mayonnaise.  Shake, shake, shake then pour over the salad!



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