Green Salad with Creamy Anchovy Dressing
- Prep Time
- 8Servings
Ingredients
- 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
Preparation
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.
