Roman Garlic and Anchovy Salad Dressing

Name: Roman Garlic and Anchovy Salad Dressing
Yield: Makes about 1/2 cup
Ingredients: 3 whole anchovies packed in salt or 6 bottled or canned flat anchovy fillets; 1/4 cup plus 2 tablespoons red-wine vinegar; 2 to 3 garlic cloves; 1/2 cup extra-virgin olive oil; fine sea salt to taste; freshly ground black pepper to taste

By Faith Willinger

August 20, 2004

Catalan chicory, or puntarelle, is the green of choice for this salad dressing, although Belgian endive can also he substituted. Arugula and most other full-flavored salad greens also pair well with the dressing.

As regards anchovies, whole ones packed in suit are more work to cook with but taste best; bottled anchovies are a good second choice; canned (and therefore hidden from inspection) are the last decent option. Anchovy paste is made from leftovers and not really worth buying.

Can be prepared in 45 minutes or less but requires additional unattended time.

Recipe notes

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!