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