Lemon Anchovy Paste Dressing for Seafood Salads
A glossy lemon anchovy paste dressing with olive oil, mustard and garlic that gives chilled seafood salads a savory, bright finish.
Ingredients
- 2 tsp anchovy paste start with 1 tsp for milder dressing
- 0.33 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small clove garlic finely grated
- 1 tsp lemon zest finely grated
- 1 tbsp fresh parsley finely minced
- 0.25 tsp freshly ground black pepper
- 1 tsp cool water add as needed to thin
Instructions
- Whisk lemon juice, anchovy paste, mustard, grated garlic, lemon zest and pepper until the paste disperses.
- Add olive oil in a slow stream while whisking until glossy and slightly thickened.
- Whisk in a little cool water if needed for a pourable salad dressing.
- Fold in parsley. Taste before adding any salt because anchovy paste is naturally salty.
- Drizzle over cooked and chilled seafood or green salads. Refrigerate promptly in a closed container and use within three days.
Notes
Follow seafood supplier handling instructions and keep perishable seafood chilled until cooking or serving.