Anchovy Dressing

Anchovy Dressing

Not everyone is fond of anchovies, but if you are this is one to try. My grandfather loved nothing more than to put anchovy paste (Patum Pepperum, which came in a lovely painted glass dish with a lid on it) on his toast for afternoon tea. We used to go and visit my grandparents after school sometimes and my grandmother would have a stack of crustless bread by the side of a roaring fire. She would place the slice of bread on a toasting fork and toast it in the fire and then butter it liberally and transfer it to a stack of toast. The toast would keep warm because of the fire and the butter would melt through. Sometimes we were allowed to help toast the bread. Digression again, but a lovely memory. This dressing works particularly well with a chopped salad as the flavors get right in, especially if you let the salad wait a while. The salad I used with this dressing was a mixture of baby arugula, chopped scallions/green onions and avocado and I served it with a chicken breast.

4 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
6 anchovies – drained and finely chopped

Mix the ingredients together (preferably shake in a jar with a lid on sol it emulsifies).

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