While we're on the subject of salad dressings, I must also share this recipe from one of my favorite cookbooks, "At Blanchard's Table: A Trip to the Beach Cookbook". To make a long story even longer, I had originally gotten this cookbook for my parents when they made the big leap to Anguilla. The authors (husband and wife) Bob and Melinda Blanchard are from Vermont and also made the big leap to Anguilla years ago to open a restaurant appropriately named Blanchard's. The food there is of course outstanding and they include a lot of recipes from their restaurant in this cookbook. This is by far my favorite cookbook and my go-to whenever I'm not sure what to make. All of the recipes are so simple yet so good.
Makes about 1 1/4 cups
1 Cup Hellmann's mayonnaise
3/4 tsp. anchovy paste
1 tsp. Worcestershire sauce
3 1/2 Tbs. freshly squeezed lemon juice
3 medium garlic cloves, minced
3/4 tsp. coarsely cracked black pepper
Whisk all ingredients together in a medium bowl until well blended.
*This dressing will keep in the refrigerator for at least a week.
1 comment:
Thé best!!
Post a Comment