A lighter, brighter option for all you Caesar salad lovers.more
Adapted from bonappetit.com
anchovy fillets packed in oil, drained, finely chopped
cup olive oil
teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
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.