Food & Cooking Recipes Ingredients Seafood Recipes Herb, Lemon, and Anchovy Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Flecked with anchovies and lemon zest, this bright dressing has flavors in common with the classic Caesar, but the mint, parsley, and chives take it to a whole new place. Toss it with leaves of romaine. Ingredients 3 finely chopped oil-packed anchovy fillets ½ cup finely chopped fresh flat-leaf parsley ¼ cup extra-virgin olive oil 2 tablespoons finely chopped fresh mint 2 tablespoons finely chopped chives (or scallion) 1 tablespoon white-wine vinegar 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice ¼ teaspoon coarse salt ¼ teaspoon freshly ground pepper Directions Shake together anchovy fillets, parsley, olive oil, mint, chives, vinegar, zest, lemon juice, salt, and pepper. Rate it Print