Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "brooklyn1" > wrote:
>>>
>>>>> I'm still contemplating what to do with those two cans of Anchovies I
>>>>> have in the pantry.
>>>>>
>>>> I'd suck them down au jus with 2nis. Save the oil to drizzle over a ripe
>>>> sliced tomato with a squeeze of lemon
>>> Oof. I can't handle that much salt...
>>>
>>> I'll most likely turn them into salad dressing.
>> My dressing, anyway, is still VERY salty.
>
> Dressings generally are. One can always tweak it, or use less of it on
> a larger volume of greens...
>
> Please post it?

Okay, but I warned you. And the whole point is the absolute
strength here, the pungency.

Dorothy B's Romaine with Anchovy Dressing

This dressing is VERY strong but VERY good. I’m not a great
anchovy fan, so it's interesting that I like this salad a lot.
Jean B., Dorothy's daughter.

8 anchovies
3 Tbsp oil (NOT from anchovies)
3 Tbsp wine vinegar (I think we used red)

1 head romaine, torn and chilled
2 Tbsp herb-flavored crumbs or a lot of homemade herb croutons

Puree anchovies, oil, and vinegar in blender or mini processor.
Serve over lettuce, tossing with crumbs or croutons.


--
Jean B.