When you’re one person you end up with leftover salad dressing often. You can’t toss the whole salad with the dressing like you want, but you also don’t have to make a new dressing every day. The lemon-anchovy vinaigrette lasts about 3 days in the fridge, so on day two I chopped some cucumbers and radishes from TeraTer’s gardens and made a second salad out of it to accompany my meal.
So here’s the vinaigrette again, and the the salad ingredients. Doesn’t get any easier than this.
Lemon-Anchovy Vinaigrette
3 tbsp olive oil or sunflower oil
Zest of 1 lemon (or 2 if you really love lemon)
4 anchovies (buy them in a bottle preserved in olive oil if possible, but from a tin is fine. Try to not buy the type preserved in brine since it will affect the flavour of the vinaigrette. Olive oil, sunflower oil or water are best)
1 clove garlic, mashed or minced
2 tbsp red wine vinegar (or white wine vinegar. I even used peach vinegar once, which is great if you happen to have it, but who has peach vinegar?)
freshly ground pepper to taste
1 large cucumber or 4 small cucumbers, peeled if necessary, and chopped in 3/4″ pieces, or slices (whatever you want)
3 radishes, thinly sliced
Directions
Chop cucumbers and slice radishes.
In a small saucepan combine oil and lemon zest. Mince anchovies and garlic or mash in a mortar and pestle. Add to saucepan. Heat over medium heat just until it almost boils, then remove from heat and add the vinegar and pepper. Dip vegetables in vinaigrette, or toss to combine. Just a warning, though: the cucumber dilutes the vinaigrette, so I find it better to dip.
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