Wednesday, May 5, 2010


We had a simple salad of arugula, shaved parmesan and grilled flank steak and James made this dressing to go with it. He made it up 20 years ago after watching some Louisiana cooking show and forgot about it until today. Ingredient amounts are APPROXIMATE.

Zest and juice of one lemon
1 heaping teaspoon Dijon mustart
1 tablespoon anchovy paste
¼ cup olive oil
salt and pepper to taste

Whisk together first three ingredients in a medium bowl. Slowly stream in oil, whisking to emulsify. Add salt pepper and more of other ingredients to taste. Toss with strong salad green of choice, like arugula.

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