While waiting for the rain to stop and the sun to come out in order to take a bike ride today, I went out and cut some arugula (It grows so fast) and whipped up this dressing for a little salad. It doesn’t get any better than this – so fresh, so clean, so delicious!
I love anchovies. They’re packed with flavor and I remember making a creamy salad dressing years ago for an arugula salad and for the life of me I cannot remember where I got that recipe or what, exactly, was in it. I searched everywhere I could think of, with no luck. So I made this one up and it’s terrific, although not yellow in color like the one I remember. This one looks like a pretty green goddess dressing because of the parsley.
Now if you don’t have a mini chopper and grinder from Cuisinart, go get one. Bed Bath and Beyond will special order it for you. They’re only about $20.00 and they are the best little tool. I use it to make this dressing or grind spices for a spice rub. It’s the best!
LEMON ANCHOVY DRESSING
2 tbs. fresh Italian parsley leaves
2 tbs. fresh lemon juice
2 tsp. Dijon mustard
3 garlic cloves, roughly chopped
3 anchovy fillets, patted dry of oil in a paper towel
3 tbs. olive oil
Combine everything except the olive oil in a mini processor or grinder and process until smooth. Add oil 1 tbs. at a time and process after each addition until thoroughly combined and smooth.
Enjoy!! I gotta get on my bike!
