I couldn’t tell you the last time I bought salad dressing. My go-to is a nice bottle of olive oil used exclusively for dressings and either red vinegar, lemon or grapefruit juices. Often I’ll use dijon or tahini as an emulsifier.  Generally, I like my dressings light and simple so they don’t hide the delicious fresh vegetables.  That Kale Salad I made the other week though, that had me craving some creamy dressings.  For the best homemade dressings, I went to a local classic cookbook that I’m featuring a bit this week.

This Anchovy-Feta Salad Dressing comes from perhaps my most favorite cookbook, The Frog Commissary Cookbook. You can whip this up with a whisk and an intense upper body workout… or you could just use an immersion blender. Ingredients include; egg, oil, vinegar, lemon juice, salt, pepper, anchovies, and feta.

Anthony

Anchovy-Feta Dressing

This Anchovy-Feta Salad Dressing comes from perhaps my most favorite cookbook, The Frog Commissary Cookbook. You can whip this up with a whisk and an intense upper body workout... or you could just use an immersion blender.

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Servings: 1 Mason Jar

Ingredients Method

Ingredients

  

• 1 egg
• 1 cup corn oil
• 1/4 cup vinegar
• 1.2 teaspoon salt
• 1 teaspoon ground black pepper
• Juice from half a lemon
• 3 finely minced anchovy fillets
• 1/2 cup crumbled feta

Method

 

1. With an immersion blender, blend the egg until it turns light.
2. Slowly add the oil to combine until it becomes thick then slowly add the vinegar.
3. Add salt, pepper, lemon juice, and anchovies and blend for 15 seconds.
4. Transfer dressing to a mason jar which you'll keep in the fridge for the rest of the week.
5. Add the feta, tighten the lid and shake to incorporate.