Anchovy Vinaigrette

  • Active Time 5m
  • Total Time 5m

Serves 6

With a little imagination, you can introduce intriguing flavor notes to your salads by including herbs or aromatic vegetables and fruits in your basic oil and vinegar dressings. Here's a suggestion that is especially good with grilled vegetables.


  • 1/2 cup good-quality olive oil
  • 2 tablespoons wine vinegar
  • 1 tablespoon rinsed and finely chopped anchovies
  • 1 tablespoon finely chopped parsley
  • Black pepper


Combine all ingredients and shake well. Add black pepper to taste. Keeps for 1 week in the refrigerator.

Recipe reprinted by permission of All rights reserved.

RecID 5779

nutrition information per serving

965 calories; 108g total fat; 3mg cholesterol; 152mg sodium; 0g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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