Welcome to What’s Cooking Wednesday, hosted by Tales from the Fairy Blogmother. So I made this Arugula and Celery salad the other week – I found it on MyRecipes.com – and the salad was good, but what I really loved was the dressing. Its official name is Lemon-Anchovy Dressing, but in my head I call it Lemony Dressing Goodness and it is SO good. It’s salty and lemony and vibrant from the parsley. And I have not made it about 6 times – it’s good on many things, like asparagus and steamed potatoes and mixed greens. I have discovered I like it better when it has no water in it, because then it’s nice and thick and SO delicious.
However, it doesn’t photograph real well. So what you see below is a picture of Salmon with Basil Mint Sauce with Mixed Greens with the Lemony Dressing Goodness. But really, just make the dressing. It’s that good. And while you are munching on your salad with lemony goodness, be sure to check out WCW’s home over at Shan’s blog.
From MyRecipes.com 2 tablespoons fresh flat-leaf parsley leaves
3 tablespoons water (I omit this)
2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
3 garlic cloves
1 canned anchovy fillet, rinsed
3 tablespoons extra-virgin olive oil
Combine first 7 ingredients in a blender; process until smooth. With blender on, slowly add oil. Process until blended. Note: Store in an airtight container in the refrigerator up to one week.
Here’s another picture of the dressing, this time drizzled over fresh steamed asparagus:
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