Anchovy Vinaigrette


Anchovy Vinaigrette is a great choice to simply dress a salad of bitter greens like radicchio and other bold chicories.

Anchovy Vinaigrette

Print This Recipe Total time Yield 4Source Mark BittmanPublished

This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.

Anchovy Vinaigrette


  • ½ cup extra-virgin olive oil
  • 3 tablespoon good red or white wine vinegar (or more to taste)
  • kosher salt and freshly cracked black pepper
  • 1 teaspoon Dijon mustard
  • 3 anchovy fillets (or more to taste, with some of their oil)
  • 1 shallot (about 1 ounce, peeled and cut into chunks)


Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.

Add shallot, and turn the machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve.