Lemon Anchovy Vinaigrette

A lighter, brighter option for all you Caesar salad lovers.

Photo by Barbara B.
Adapted from bonappetit.com
Light and bright lemon anchovy vinaigrette!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

0.5

cup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

0.5

servings

Adapted from bonappetit.com

Ingredients

  • 2

    lemons

  • 4

    anchovy fillets packed in oil, drained, finely chopped

  • 1/2

    cup olive oil

  • 1/4

    teaspoon crushed red pepper flakes

  • Kosher salt and freshly ground black pepper

Directions

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.

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