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).