Anchovy Citrus Vinaigrette
Makes: 2 Cups
Prep Time: 15 minutes
May 2, 2017 • By Seamus Mullen
This is one of my favorite go-to vinaigrettes, so I usually make a lot and store it for use later when I need a quick meal.
I love using cilantro and anchovies in everything but they can be divisive foods. However, the anchovy in this vinaigrette is almost imperceptible. I love using a mortar and pestle to smash the anchovies, as pounding them excretes the oil and releases their flavor.
TIP: Always wash citrus before zesting.
2 anchovy fillets with 1 ½ teaspoons oil from container
4 strips lemon zest (removed with a vegetable peeler)
1 small garlic clove, peeled
Pinch espelette pepper or chile flakes
1/4 cup plus 1 teaspoon white wine vinegar
1 tablespoon chopped fresh dill or cilantro
½ cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon whole grain Dijon mustard
Kosher salt and freshly ground black pepper
- Combine the anchovies with their oil, lemon zest, garlic, espelette pepper, and 1 teaspoon vinegar in a mortar. Gently smash with the pestle until the garlic cracks. Once it does, pound the mixture until the garlic and anchovies are pasty and the zest is finely broken.
- Add the dill and 1 tablespoon oil and smash with the pestle until the mixture is like a paste. Scrape into a jar and add the mustard and remaining oil and vinegar. Cover tightly and shake well. Add salt and pepper to taste and shake again.