Chef John Folse's Anchovy-Garlic Salad Dressing - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Anchovy-Garlic Salad Dressing

Prep Time: 30 Minutes
Yields:
2 Cups

Comment:
This dressing is a great accompaniment to any salad that features seafood, especially our Shrimp and Pasta Salad (see above).

Ingredients:

4 anchovy fillets
1 tsp granulated garlic
1 egg yolk OR 1/4 cup egg substitute
1 and 1/2 cups extra virgin olive oil
1/4 cup red wine vinegar
1 tbsp chopped parsley
salt and freshly ground black pepper to taste
granulated garlic to taste

Method:

In bowl of a food processor, add egg yolk or egg substitute and blend 1–2 seconds. With processor running, drizzle in olive oil in a slow, steady stream until well emulsified and thick. Slowly add anchovies, 1 teaspoon granulated garlic, vinegar and parsley and blend until smooth. Adjust seasonings to taste using salt, pepper and additional granulated garlic. Refrigerate until ready to use. Shake well before serving.

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