From My Father's Daughter
Makes 1/2 cup
6 olive oil-packed anchovies
2 tsp Dijon mustard
2 tbs red wine vinegar
1/3 c extra virgin olive oil
Freshly ground black pepper
Whiz the anchovies, mustard, and vinegar together in a blender, being sure to get the anchovies completely pureed. With the motor on, slowly stream in the olive oil. Season to taste with pepper.
Dijon mustard is totally a kitchen staple. I use it for salad dressing all the time.
I love having mason jars around the house so I can use them for salad dressings, jams, and other sauces.
The dressing pairs really well with bitter greens so I made the salad with arugula, shaved gruyere, and toasted walnuts. Surprisingly, the salad dressing wasn't as salty or anchovy as I expected. The dijon mustard and red wine vinegar really balances out the flavors.