Of all the various vinaigrettes and dressings in this book, this is probably the one my husband, Joe, and I make the most. It’s Caesar-ish, thanks to garlic and anchovy, while lots of lemon juice makes it bright and bracing. Dijon gives it a bit of creaminess without actual cream or cheese, and it comes together in a mortar and pestle, which gives it a rustic, extra-homemade quality. We’re anchovy enthusiasts, and if I had a soapbox to stand on to profess my zeal for the tiny fish, I would. I know they’re not for everyone, but if you like the savory bite of Caesar dressing, you’ll absolutely love this.
1 oil-packed anchovy fillet
1 small clove garlic, smashed and peeled
2 tablespoons extra- virgin olive oil
Juice of 1 medium lemon (about 3 tablespoons)
1 teaspoon Dijon mustard
Freshly ground black pepper
5 ounces tender lettuce, mixed greens, or arugula (about 5 packed cups)
Flaky sea salt, for serving
MASH THE ANCHOVY and garlic clove into a rough paste in a mortar and pestle. Add the olive oil, lemon juice, Dijon, and several grinds of pepper. Stir vigorously until combined and emulsified.
Tear the lettuce into bite-sized pieces, if needed, and place in a large bowl. Drizzle with the vinaigrette and toss to coat. Taste and season with kosher salt and additional pepper as needed, then sprinkle with a generous pinch of flaky sea salt.
Excerpted from Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash, Photographs by Kristen Teig/ Courtesy of Rizzoli New York. Copyright 2023 Rizzoli International Publications, Inc.
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