Kathy Paterson presents a long, hot summer’s worth of vinaigrettes and salad dressings. Make this one as you need it. Works well with tomato-based salads.
Ingredients
| 2 cloves | Garlic, crushed |
| 6 | Anchovy fillets, drained (Main) |
| ½ cup | Basil leaves |
| ¼ cup | Olive oil |
| 1 | Lemon, for squeezing |
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Directions
- Place garlic, anchovy fillets and basil in a small blender and process.
- With the motor running drizzle in the oil through the feed tube until dressing is emulsified.
- Season to taste with salt and freshly ground black pepper and squeeze over a little lemon juice.
More recipes
See more of Kathy Paterson's summer salad dressings and vinaigretteshere.
