This is a great all purpose dressing. Perfect with greens, croutons and a little shaved parmesan or with cherry tomatoes and walnuts. Its basically good on anything.
3 anchovy fillets
2 tbsp olive oil + 1/2 cup divided
1 half shallot finely chopped
juice of one lemon
2 tspn white wine vinegar (I like noble lemon matured white wine vinegar)
1 heaping tsp good dijon mustard
1/2 tsp salt
1/4 tsp pepper
pinch of red chili flakes
Heat 2 tbsp of olive oil in a small pan with the anchovy fillets. When they are spattering and half started to break down, take a fork and smash them into little bits until you aren’t entirely sure what they were. This works for tricking skeptics and kids. This dressing does not taste like anchovies….no one will be the wiser. Turn the heat off and add in the shallot. You are not cooking these just mellowing out the flavor. Set aside. Meanwhile add all the other ingredients to a bowl and whisk. Then add in the shallot mixture and continue to whisk until it is emulsified. Taste for seasoning. If it is too acidic for you add more oil or if the reverse is true, add more lemon.