Lemon Anchovy Vinaigrette
Use this to go with vegetables that have a punchy flavour
Makes enough for: 1 batch Vinaigrette
Ingredients
- 60 mls lemon juice
- 5 mls Dijon mustard
- 2.5 mls Colatura di Alici
- 120 mls olive oil *
- salt and freshly ground black pepper to season
Method
- Place the lemon juice, mustard, Colatura di Alici and oil into a mixing bowl
- Whisk to combine and then season to taste
- Serve at room temperature
Notes
* I used the olive oil I had poached my fennel in