Use this easy recipe when making our Red Romaine Salad with Walnuts and Eggs.
Source: Martha Stewart Living, July 2004
- 1 shallot, chopped
- 5 oil-packed anchovy fillets
- 2 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoon coarse salt
- 3/4 cup extra-virgin olive oil
- Freshly ground pepper
Put shallot, anchovy fillets, red-wine vinegar, Dijon mustard, and coarse salt in a blender. Let stand 10 minutes. With blender running, pour in extra-virgin olive oil in a slow, steady stream; blend until emulsified. Season with freshly ground pepper.