Thomas Keller’s Anchovy Dressing
(makes 2 cups)
1.5 tablespoons chopped garlic
1.5 tablespoons chopped shallots
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
2 anchovy filets
1 large egg yolk
1 cup extra virgin olive oil
1 cup canola oil
freshly ground pepper
Salt to taste
Purée the garlic, shallots, vinegar, mustard, lemon juice and achovies in a blender until smooth. With the machine running, slowly drizzle in the oils. Season with white pepper and salt. Cover and refrigerate. This can be stored for up to 3 days.
I promised you the recipe for this dressing for the Caeser’s salad that we had for Christmas. We had it with Romain lettuce, homemade croutons, shaved pecorino and pan seared still slightly pink tender scallops. The dressing had a complex taste due to the anchovies, shallots and garlic. With the egg yolk and the good amount of oil, it isn’t the healthiest of dressings but it can be used sparingly as it has a good strong flavor. This salad had my aunty asking for it again last weekend, and being someone super finicky about food and not exactly hungry most of the time, it was testimony to how good the dressing is. Now if only I could get my hands on the cookbook.. Its US$31 on Amazon, compared to the US$80+ its sold for at Kinokuniya, its so cheap!
Apologies for the crappy photo, my Samsung just doesn’t perform at night..
wow! this sounds good and isnt too difficult to prepare. i must try this. thanks for sharing.
i order books from amazon quite often these days..sometimes when you count in the shipping, it can still be slightly cheaper than stores in town. just have to wait a bit longer for the books to arrive
Is : ya I heard the wait is super long for the books to arrive!