New This Month

Finger Salad with Anchovy Vinaigrette

Tangy anchovy vinaigrette makes a perfect dip for whole leaves of lettuce.

  • Servings: 6

Photography: Anna Williams

Source: Martha Stewart Living, May 2003


  • 1 teaspoon Dijon mustard
  • 6 anchovy fillets, rinsed and mashed
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Freshly ground pepper
  • Mixed baby lettuces, for serving


  1. In a food processor, combine mustard, anchovies, and lemon juice. Process until smooth. With machine running, add oil in a steady stream until smooth and emulsified. Stir in parsley; season with pepper. Serve in small bowls, with lettuces on the side for dipping.


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