A lighter, brighter option for all you Caesar salad lovers.
Recipe information
Total Time
5 minutes
Yield
Makes about 2/3 cup
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, freshly ground pepper
Preparation
Step 1
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.
Step 2
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.
Step 3
Do ahead: Dressing can be made 4 days
