New This Month

Shallot-Anchovy Vinaigrette


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


  1. 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.

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