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004. Dijon Vinaigrette
RECIPE BY RACHAEL GORJESTANI | PHOTOS BY ALLIE FORAKER
This dressing came out of the desire to have a creamy Caesar inspired dressing but without the cream, mayo or dairy substitute. I’d also been looking for a way to incorporate more anchovies in the diet since they’re high in omega 3 fatty acids and low on the food chain (making them more sustainable).
This dressing is paired nicely with massaged kale, crispy greens like romaine, or really any seasonal green. I love adding a variety of vegetables either roasted or fresh. Photographed the dressing is served with farmer’s market greens, shaved carrots, celery, asparagus, and toasted pumpkin seeds.
Makes just under a cup of dressing
1-2 anchovy fillets, about 1 tsp 1 garlic clove
2 tbsp dijon
1 small shallot
1 tbsp red wine vinegar
1 tbsp lemon juice
1⁄2 cup Other Brother olive oil 1⁄3 tsp sumac
Pinch of red pepper
Make a paste with the anchovy and garlic. You can use a mortar and pestle, I prefer the Japanese rendition with ridges. Or, you can use the flat end of your knife (if you’re not sure, watch this how-to , and omit the salt). It certainly does not have be perfect and it’s ok to have some chunks!
Place the anchovy-garlic paste with the remaining ingredients in a food processor or blender and blend until the ingredients are well incorporated. Taste and make any adjustments. On occasion I find it needs a pinch of salt.