Anchovy, olive and caper dressing recipe | EUROtoday
This is salty so it works effectively with bland components – waxy potatoes, hard-boiled eggs – and candy ones equivalent to roast peppers and tomatoes. You may use it as a sauce for fish – spoon it on prime, however don’t use an excessive amount of.
Timings
Prep time: 5 minutes
Makes 135ml
Ingredients
- 1 garlic clove, grated to a purée
- 1½ tbsp white-wine vinegar
- 1½ tbsp extra-virgin olive oil
- pinch of caster sugar
- a smidgen of Dijon mustard (not more than ¼ tsp)
- ½ tbsp finely chopped flat-leaf parsley
- ½ tbsp capers, rinsed of salt or brine and chopped
- 4 anchovies, drained of oil and chopped
- 5 black olives, pitted and chopped
Method
- Mix all the things collectively, then style. Adjust the seasoning (it wants freshly floor black pepper as normal) in accordance
to what you’re going to gown – eggs and potatoes can take a well-seasoned dressing (it’s possible you’ll even desire a squeeze of lemon). If you’re utilizing it to decorate tomatoes, it shouldn’t be fairly as sharp.
https://www.telegraph.co.uk/recipes/0/anchovy-olive-and-caper-dressing-recipe/