Roman Garlic and Anchovy Salad Dressing
Catalan chicory, or puntarelle, is the green of choice for this salad dressing, although Belgian endive can also he substituted. Arugula and most other full-flavored salad greens also pair well with the dressing.
As regards anchovies, whole ones packed in suit are more work to cook with but taste best; bottled anchovies are a good second choice; canned (and therefore hidden from inspection) are the last decent option. Anchovy paste is made from leftovers and not really worth buying.
Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 1/2 cup
Ingredients
Preparation
In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.
