Saturday, 7 June 2014

The dressings: Enlightened Greek dressing

Recipe by Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House.

1 canned anchovy fillet
3 tsp. fresh lemon juice
21/2 tsp. olive oil
2 tsp. red wine vinegar
2 tsp. Worcestershire sauce
1 tsp. dried oregano
1/4 tsp. fried dill
1/4 tsp. fresh ground black pepper
1 garlic cloves, pressed
Mash anchovy fillet in a small bowl with a fork. Add lemon juice and remaining ingredients, stirring with a whisker until blended. Store, covered in refrigerator for up to in week. Yield 1/2 cup (Serving size: 2 tsp.)

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