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!