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Mixed Baby Lettuces with Anchovy Vinaigrette

Recipe information

  • Yield

    serves 6

Ingredients

1 teaspoon Dijon mustard
6 anchovy fillets, rinsed and mashed
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
Freshly ground pepper
Mixed baby lettuces, for serving

Preparation

  1. In a food processor, combine the mustard, anchovies, and lemon juice. Process until smooth. With the machine running, add the oil in a steady stream until smooth and emulsified. Stir in the parsley; season with pepper. Serve in small bowls, with lettuces on the side for dipping.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladSalad DressingAnchovyFishSeafoodLettuceLeafy GreensVegetableSideDinnerGluten FreeDairy FreeEasyQuick5 Ingredients or FewerNo-CookFood ProcessorCookbooks
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