Face it – if you like caesar dressing, you like anchovies. No balking about it – it’s a fact. These little salty gems are the base for this addictive dressing. Serve it over a salad of crisp greens, cucumbers, tomato, kalamata olives and feta. Or use it as a dip from crudité – matchsticks of carrots, celery, cucumber, bell pepper and squash couldn’t find a better home than this gorgeous greek salad dressing.
You can make this with only one clove of garlic if you’d like it a little milder. And you can leave out the anchovies, but you’ll be missing out in a big way. If your aversion has to do with fiddling around with the fishy filets, use anchovy paste in a tube instead. It’s a little easier to control and gets the job done in the exact same way. Bottom line – use the anchovies for true gorgeousness, because your kitchen should be a source of loveliness in every way.
Gorgeous Greek Dressing
1/2 c. plus 3 tbs. of mayo
1/2 c. of red wine vinegar
1/2 c. of olive oil
2 anchovy filets
2 cloves of garlic, minced
1 tbs. of oregano
1/2 tsp. of cracked black pepper
1/2 tsp. of sugar (optional)
salt to taste
Add garlic and anchovies to a small bowl. Mash with a fork until you form a smooth paste and garlic becomes fragrant. Slowly whisk in the vinegar, then the olive oil and then the mayo. Add the oregano, salt and pepper and give a good stir. Taste for salt and add a little bit of sugar to balance the flavor. Put in the fridge and chill for a half an hour. Dressing will thicken in the fridge.
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