This recipe works just as well with peeled and seeded sliced cucumbers.
Recipe information
Yield
Makes 1¼ Cups Dressing
Ingredients
1
head garlic
4
anchovies, chopped
2
tablespoons parsley, chopped
2
tablespoons Sherry vinegar
1
tablespoon fresh lemon juice
1
1/2 teaspoons Dijon mustard
1
1/2 teaspoons sugar
1
/2 teaspoon crushed red pepper flakes
3
/4 cup extra-virgin olive oil
1
/4 cup vegetable oil
Salt and pepper
Tomatoes, sliced
Need to make a substitution?
Preparation
Step 1
Halve head of garlic crosswise and wrap in foil, cut side up. Roast in a 450° oven until tender, about 45 minutes. Let cool, then squeeze cloves into a medium bowl. Add anchovies; mash with a fork into paste.
Step 2
Whisk in chopped parsley, Sherry vinegar, fresh lemon juice, Dijon mustard, sugar, and crushed red pepper flakes, then extra-virgin olive oil and vegetable oil. Whisk until combined. Season with salt and pepper. Serve over tomato slices or peeled, seeded cucumber slices.
Nutrition Per Serving
One tablespoon contains: Calories (kcal) 103.9 %Calories from Fat 97.4 Fat (g) 11.3 Saturated Fat (g) 1.4 Cholesterol (mg) 0.7 Carbohydrates (g) 0.5 Dietary Fiber (g) 0.0 Total Sugars (g) 0.3 Net Carbs (g) 0.4 Protein (g) 0.3 Sodium (mg) 34.5