Lemon-Anchovy Vinaigrette

Name: Lemon-Anchovy Vinaigrette
Yield: Makes about ⅔ cup Servings
Ingredients: 2 lemons; 4 anchovy fillets packed in oil, drained, finely chopped; ½ cup olive oil; ¼ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper

Melissa Hamilton and Christopher HirsheimerMakes about ⅔ cup ServingsSource

salad dressing lemon anchovy easy quick dairy-free gluten-free nut-free do not show on encore

Ingredients

2 lemons

4 anchovy fillets packed in oil, drained, finely chopped

½ cup olive oil

¼ teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

Method

Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.

Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.

DO AHEAD: Dressing can be made 4 days ahead. Transfer to a jar; cover and chill.