Lemon-anchovy vinaigrette from Canal House: Cook Something: Recipes to Rely On (page 128) by Christopher Hirsheimer and Melissa Hamilton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on November 26, 2019

    Would try this a second time with small lemons - I used grocery store sized and felt I had a salad dressed with lemon juice. I chose this vinaigrette because it was quick to throw together, and a few extra minutes tinkering with it would have saved it, I think.

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