Serving

Spanish Salad Dressing
Spain - Catalunya
   
Makes
Effort:
Sched:
DoAhead:  
6 salad  
**
10 min  
Best
A salad dressing for greens with distinctive flavor and more body than most oil and vinegar dressings. It is excellent for buffet service because it won't separate. Don't worry about the amount of anchovies - a guest who's wife said he would not eat anchovies thought this dressing was wonderful - but see Note-1.




2
1
8
6
3
1
2/3
1/2

cl
t

T
T
t
t
t

Garlic
Salt
Anchovy fillet (1)
Olive Oil ExtV
Wine Vinegar (2)
Dijon Mustard
Pepper
Sugar (3)
Make   -   (10 min)
  1. Crush GARLIC and chop fine. Pound to paste in a mortar along with Salt (the salt will help mush the garlic). Add ANCHOVIES and continue to pound until all is paste.
  2. Whip together all Dressing Items.
  3. For buffet service see Note-4.
NOTES:
  1. Anchovies:   A 2-oz can contains 9 to 15 fillets. Avoid Moroccan anchovies which tend to be "less than ideal" in flavor and texture. Spanish, Italian, or South American anchovies are fine. For details see our Anchovy page.
  2. Wine Vinegar:   Either red or white will be fine (I use red), but if you use Spanish sherry wine vinegar use a little less as it is stronger.
  3. Sugar:   This is meant to compensate for greens that are somewhat bitter, but it is optional depending on your taste and what greens you use. Regular lettuce will not need sugar.
  4. Party Service:   Make plenty and serve on the side with a tiny ladle or deep spoon for self service application. Your greens will stay nice longer this way. Don't put the dressing in something pourable or some bozzo will pour all of it on his one portion.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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