Anchovy-Garlic Dressing

By bjlazyl

Ingredients

• 4 4
• lemons, juiced and strained (about 3/4 cup)
• 20 20
• oil-packed anchovy fillets (from one 3.5-ounce jar), drained and minced
• 9 9
• fresh, sticky, assertive garlic cloves, finely grated using a Microplane
• 2 2
• teaspoons kosher salt, plus more if desired
• 1 1
• teaspoon red-pepper flakes
• 2 2
• cups extra-virgin olive oil
• Freshly ground black pepper

Details

Adapted from cooking.nytimes.com

Preparation

Step 1

Place lemon juice, anchovies, garlic, kosher salt and red-pepper flakes in a medium bowl.

Stir (don’t whisk) in the olive oil.

Season to taste with salt and several good grinds on the pepper mill for a bright, bracing dressing. Cover, and refrigerate for up to 2 weeks.