Saturday, April 19, 2008

Eau d'Anchovy

1 small tin of anchovies in olive oil
1 garlic clove
1 teaspoon of dijon mustard
juice of one lemon
few capers
grinds of black pepper
olive oil

Directions: Puree and add oil until you get the perfect drippy consistency. This dressing was intended for a nicoise style salad minus the tuna. Drizzle over new potatoes, watercress, green beans, hard boiled eggs, hearts of palm. You get the idea, potent edgy stuff. Extra points for dabbing behind the ears, though I won't be held responsible.


Lydia (The Perfect Pantry) said...

Those are such adorable anchovies -- it's hard to believe they wouldn't be at home anywhere! What a lovely topping for a Caesar salad.

Lucy said...

Think it's your best drawing yet.

A little dab behind the ears, you say? Yum. Lovely stuff!

Anh said...

I can only say one thing - I HEART ANCHOVIES! Fabulous!

Callipygia said...

lydia- I am glad you feel that way about them as well. Adorable, high praise!

lucy- Thanks, I meant to actually have a post with it but got side swiped by other things...

anh- Yes Yes Yeah. How about anchovies on pizza?

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sher said...

This would also be marvelous smeared on a grilled steak. I had that once in a Spanish restaurant and it made the steak taste so good. I also add anchovies to beef stew--but I don't tell anyone!

HipWriterMama said...

Mmmm. Anchovies! I love them in caesar salad. Plus they're great broiled on top of swordfish--mash up a few sardines, cracked black pepper and @ 2 cloves garlic (or to taste). Broil swordfish for a few minutes, take out and slather on the anchovy paste and broil until the swordfish is done. Perfection.

michelle @ TNS said...

cutest anchovies ever.

if this was warm, it would be almost like a bagna cauda. in which case you would want to dip cauliflower into it, yum