Anchovy Dressing with Lemon & Herbs

• Gluten free
• Paleo

• Seafood

  • 8 Flat anchovy, fillets

• Produce

  • 1 tbsp Flat-leaf parsley
  • 1 tsp Ginger, ground
  • 2 tbsp Mint

• Condiments

  • 1/4 cup Lemon juice

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on meatified.com

Ingredients

• 8 flat anchovy fillets
• ¼ cup / 60 ml extra virgin olive oil
• ¼ cup / 60 ml lemon juice
• 2 tbs / 6 g mint, cilantro or basil leaves, minced
• 1 tbs / 3 g flat leaf parsley, minced
• 1 tsp / 1 g ground ginger

Directions

• EMULSIFY: The easiest way by far to whip up this dressing is to throw all the ingredients into a mini food processor, if you have one. Then all you need to do is process everything together until all the ingredients have emulsified together nicely. You can make this by hand, but if you do, Id suggest you finely mince the anchovies, then add them to a small mixing bowl with the olive oil and mash them with a fork until you have a paste, before whisking in the remaining ingredients.
• USE: This makes a great dressing for a bunch of salads. If youre using this to dress hardier vegetables like in my Shaved Brussels Salad with Avocado & Kumquats, you can use this to marinate in overnight. If youre dressing lighter vegetables or salad greens, youll want to toss this with your salad just before serving to avoid the leaves wilting. I also like to use this as a punchy, herby finishing drizzle on vegetable based soups for an extra zip of flavor.