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

1. 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.