Looking for the perfect salad vinaigrette to accompany any meal of the week? Look no further, this basic dressing will satisfy your salad-tooth (if there is such a thing), and will compliment pretty much any flavor combination, whatever the rest of your dinner may be. A handful of basic ingredients sound potent in themselves, but a balance of each ensures that no one stands out boldly above the other. Not too fishy, not too mustardy, not too sour or sweet, and not too garlicky. Your new favourite go-to dressing.
I promise you the anchovy paste lends a zip without a fishy scent!
Anchovy + Shallot Vinaigrette
3/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 squirts anchovy paste
1 TB dijon mustard
1 tsp dried thyme (or za’atar spice blend, which I’ve used here)
1 small shallot, minced
pinch or 2 salt
pinch or 2 sugar
2 pinches freshly ground black pepper
2 squirts lemon juice
-Place all ingredients in a blender or sealable glass mason jar (my preference), and blend/shake until combined.
-Toss with salad greens immediately or refrigerate for up to one week.