Anchovy Vinaigrette
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Credit: Derin Moore, CMC, executive chef, Dunwoody Country Club, Atlanta, Ga.
The National Culinary Review, December 2003
From the Chef
“Moore uses this eggless dressing for carefully composed à la carte Caesar salads and on-buffet platters that contain Caesar salad as an element.”
Ingredients
Zest and juice of 3 lemons
2 tablespoons grated Parmesan cheese
7 anchovy fillets, thinly cut on the bias
1 tablespoon capers
1 tablespoon whole-grain mustard
1/2 teaspoon minced garlic
1 tablespoon thinly cut chives
1 teaspoon minced shallots
Splash of Tabasco Sauce
Splash of Worcestershire Sauce
1/2 teaspoon cracked black pepper
1 cup olive oil
Salt, to taste
Instructions
Method: Combine all ingredients except oil and salt in a mixing bowl. Gradually drizzle in oil, whisking constantly. Adjust seasoning, to taste, and chill for service.
Yield
10 servings
Tags
Sauce/Dressing/Rub, Seafood, The National Culinary Review
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