Name: Lemon-Anchovy Vinaigrette
Cook time: 5 minutes
Total time: 5 minutes
Yield: Makes about ⅔ cup Servings
Ingredients: 2 lemons; 4 anchovy fillets packed in oil, drained, finely chopped; ½ cup olive oil; ¼ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper

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Hirsheimer & Hamilton

A lighter, brighter option for all you Caesar salad lovers.

Recipe notes