A food processor or a mortar and pestle is important for the recipe.
This is another recipe I prepared for my friends Brent and Harmony as a thank you for their kindness. Brent recently went from being a strict vegetarian to adding fish to his diet, so that seemed to me like a perfect opportunity to sneak as much protein into the meal as possible. Hopefully we’ll lead him back to bacon, eh?
The recipe starts off with a handful of garlic cloves and a pinch of black pepper. The cloves were chopped until they were at a fine purée.
Next I added a whole tin of anchovies, oil included. Ever since the first time these powerfully fishy little fillets were served to me with a Caesars salad, I find myself craving them. They’re my favorite pizza topping!
When I had a nice slurry going, a little over a cup of EVOO was added (Did your jaw drop open?) and a splash of red wine vinegar for brightness.
And there it is. When I first tried it, little Adam West Batman onomatopoeia signs popped up in front of my eyes. ZING! POW! BANG!
The combination of garlic and anchovies is flavor TNT. The only thing I’ve made from “The Cookbook” that’s even close to this amount of punch was the aïoli from last year.
Mr. Henderson mentions that this dressing can be used in a variety of ways depending on the amount of oil and vinegar added. It can be used as a spread for toast, as a dressing for boiled greens and broccoli, or on raw bitter salad leaves.
One down, seventy three to go.