If you ask me, the anchovy is the finest flavour enhancer this side of MSG, and its key role in this dressing makes for a powerfully tasty addition to pep up your greens.
At this time of year, we have bales of green stuff coming from the garden – cavelo nero, curly kale, perpetual spinach, leaf beet, chard, the list goes on. Because these are some of the healthiest comestibles known to man, I like to try and get as much down the family’s throats as I can, but the sheer volume requires some creative saucing.
The great thing about the anchovy dressing is the ingredients are essentially store cupboard – or kitchen garden rather and in the height of summer, all your herbs are readily available.
Anchovy dressing recipe
25g anchovies
80ml olive oil
1 clove garlic
Leaves from 3 sprigs thyme
Small handful basil leaves – I sometimes use a few oregano leaves too/instead
Good squeeze lemon juice
Couple grinds black pepper
Stick all the ingredients in a blender and blitz until smooth. Pour over still-hot greens of whatever type you have to hand.
The inspiration for this came from HFW’s ‘Fish’ book, which is a terrific resources if you like your fish.
Get your greens on the go, and let me know how you used the anchovy dressing and any tweaks you made.