I made a fantastic recipe by Gabrielle Hamilton that ran in the NYT. Anchovy Garlic Dressing. But ‘dressing’ is too weak a descriptor. It’s a sauce. A strong sauce.
Lemon, garlic & anchovy strong sauce
2 lemons - juiced and strained (about 3 oz)
10 anchovy filets (one 2 oz tin)
5 cloves of garlic, grated on the microplane
1 t salt
1 c mellow, fruity olive oil
1/2 t red pepper
Blitz everything but the red pepper flakes with an immersion blender. You want it to retains some texture, with pieces of fish small enough to pass through a wide squeeze bottle top. Then add the red pepper flakes.
I roasted a head of cauliflower, then tossed it in this sauce and it was fantastic. Lick-your-plate delicious.
And, before you ask, it is not overly fishy. It has about the same fish intensity as Caesar salad dressing.
Sorry, no pictures except for one of the new couch. From where I am currently writing. It’s big, blue, and oh-so-soft.
Eat well & Love Big!
xoxo
Nancy
#anchoviesrock @AStonerCrone
