( MAKES ¼ cup )
Kathy Paterson presents a long, hot summer’s worth of vinaigrettes and salad dressings. Make this one as you need it. Works well with tomato-based salads.
- Place garlic, anchovy fillets and basil in a small blender and process.
- With the motor running drizzle in the oil through the feed tube until dressing is emulsified.
- Season to taste with salt and freshly ground black pepper and squeeze over a little lemon juice.
See more of Kathy Paterson’s summer salad dressings and vinaigrettes here.