Roman Garlic and Anchovy Salad Dressing

1. 1

   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.

2. 2

   Drain anchovies (debone if using salted) and rinse well.

3. 3

   Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced.

4. 4

   Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified.

5. 5

   Dressing keeps, covered and chilled, 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.