Lemon-Anchovy Vinaigrette

By LRay

Bon Appetit, June 2014, page 47.

Nutritional Information

Calories (kcal) 100 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 105

Ingredients

• 2 lemons
• 4 anchovy fillets packed in oil, drained, finely chopped
• 1/2 cupo live oil
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Details

Servings 1
Cooking time 5mins
Adapted from bonappetit.com

Preparation

Step 1

Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.

Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.

DO AHEAD: Dressing can be made 4 days ahead. Transfer to a jar; cover and chill.