I’m going to be horribly lazy today and post a recipe for something that doesn’t quite count as cooking. I’d bought a pack of organic herb salad and wanted a fairly virtuous dressing that would stand up to the herbs but not interfere too much with the already complex flavours. A peek into the fridge and the idea hit: anchovies and mustard. Together, they would make a very assertive yet blunt combination. Add a splash of balsamic vinegar to round off the flavour, a good couple of squeezes of lemon juice to sharpen things up, then emulsify with good extra virgin olive oil and voila, a quick salad dressing that complemented the herb salad incredibly well.
2 anchovy fillets
4 tsp mustard
2 tsp balsamic vinegar
juice of half a lemon
4 tbsp extra virgin olive oil
- In a small mortar and pestle, mash the anchovies to a paste, then stir in the mustard and keep grinding gently with the pestle. Add the vinegar and lemon juice and stir to a thick paste.
- Add the olive oil in drops at first, stirring vigorously, then gradually add more till you get a running, emulsified dressing. Taste, adding more mustard and vinegar if it’s too salty.
- Dress the salad to taste. Serve.
- Try not to look too unglam as you lick the bowl clean.