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Enlightened Greek Dressing


1 canned anchovy fillet
1 tablespoons fresh lemon juice
2 1/2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1/4 teaspoon dried dill
1/4 teaspoon freshly ground pepper
1 garlic clove, pressed

Mash anchovy fillet in a small bowl with a fork. Add lemon juice and remaining ingredients, stirring with a whisk until blended. Store, covered, in refrigerator for up to 1 week.

*Something new and different salad dressing. The first time I heard and smelled anchovies I ask myself who wants to eat this??? But when I tried it…not bad at all in fact it is pretty good. We have kind of similar to it back in the Philippines called “ginamos” or brined anchovies/salted fermented fish. Usually with tomato, onion, calamansi (kind of lemon lime) and chopped chilli. Lesson of the day- Never judge by the look and smell, you have to taste it 🙂 enJOY!!!

Source: Cooking Light: The Complete Quick Cook