Warm cauliflower salad with vinaigrette and...
Freshly-picked rosemary along with...
Leftover lentil stew over brown rice.Here's what brought it all together (seriously delicious - have faith in the fish!):
Anchovy garlic vinaigrette
(enough for 1 two-person salad)
- 2 cloves garlic, smashed
- 2 anchovy filets (oil-packed)
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 sprig fresh rosemary, chopped
Using a mortar and pestle, smash the garlic and anchovies together until a paste is formed. Transfer to a bowl and stir in the mustard and red wine vinegar until uniform. Slowly whisk in the oil and continue whisking until creamy and smooth. Stir in the rosemary. Serve on steamed veggies (like cauliflower!), salad greens, or even pasta (this is the best: thin the sauce out with some of the pasta water, and top with a bit of freshly grated parmigiano reggiano).
Anchovy garlic vinaigrette
(enough for 1 two-person salad)
- 2 cloves garlic, smashed
- 2 anchovy filets (oil-packed)
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 sprig fresh rosemary, chopped
Using a mortar and pestle, smash the garlic and anchovies together until a paste is formed. Transfer to a bowl and stir in the mustard and red wine vinegar until uniform. Slowly whisk in the oil and continue whisking until creamy and smooth. Stir in the rosemary. Serve on steamed veggies (like cauliflower!), salad greens, or even pasta (this is the best: thin the sauce out with some of the pasta water, and top with a bit of freshly grated parmigiano reggiano).
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