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    Anchovy Vinaigrette

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    • 6 olive oil–packed Spanish anchovies
    • 2 teaspoons Dijon mustard
    • 2 tablespoons red wine vinegar
    • 1/3 cup extra virgin olive oil
    • freshly ground black pepper


    1. Whiz the anchovies, mustard, and vinegar together in a blender, being sure to get the anchovies completely pureed.

    2. With the motor on, slowly stream in the olive oil.

    3. Season to taste with pepper.


    From My Father's Daughter.