Green Salad with Creamy Anchovy Dressing

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green salad with creamy anchovy dressing
  • Prep Time
  • 8Servings


  • 3 tablespoons apple cider vinegar
  • Juice of 1/2 lemon (about 2 tbsp.), plus more if needed
  • 2 tablespoons Dijon mustard
  • 1 large egg yolk
  • 5 anchovy fillets
  • 1 clove garlic
  • Pinch of sugar
  • 3/4 cup good olive oil
  • 8 ounces arugula or spring salad mix
  • Seasonal vegetables (like radishes, asparagus or rainbow carrots), shaved into ribbons with a vegetable peeler


In a blender or food processor, mix the vinegar, lemon juice, mustard, egg yolk, anchovies, garlic and a pinch of sugar until blended, about 30 seconds. With the machine running, gradually add the oil in a slow, steady stream until the dressing is smooth. Season with salt, pepper and more lemon juice, if desired. Toss the arugula and shaved vegetables with 1 cup dressing.