This salad dressing comes from a famous California chef and restaurant, so it has to be good. The anchovies lend a unique salty flavor that is not fishy.
Prep Time: 5 minutes
Ingredients:
- 1-1/2 Tablespoons chopped garlic
- 1-1/2 Tablespoons chopped shallots
- 1/4 cup balsamic vinegar
- 2 Tablespoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 2 salt-packed anchovy fillets, de-boned, soaked in milk to cover for 30 minutes, drained, and patted dry
- 1 large egg yolk
- 1 cup extra virgin olive oil
- 1 cup canola oil
- Freshly ground white pepper
Preparation:
Puree the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth. Transfer to a mixer with the paddle attachment and beat in the egg yolk. With the machine running, slowly drizzle in the olive oil and canola oil. Season with white pepper.Cover and refrigerate. Can be stored in the refrigerator for up to 3 days.
Yield: about 2-1/2 cups
Recipe Source: The French Laundry Cookbook by Thomas Keller (Artisian)
Reprinted with permission.
