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Lemon-Anchovy Vinaigrette

5.0

(2)

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

  1. 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

TagsSalad DressingSaladAnchovyFishSeafoodLemonCitrusFruitSideDinnerLunchDairy FreeNut FreeGluten FreeMake Ahead5 Ingredients or FewerNo-CookBon Appétit
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