Sep 24 2008
Funny fishy thing
In an attempt to blitz a few recipes the easy way, we are even doing the salad dressings this week.
- Anchovy Red Wine Dressing
This used up the anchovies I’d bought for the Turkey with Gherkin, Anchovy and Dill the other week. However, unlike that dish these anchovies were raw and undiluted (well, apart from the oil and vinegar). The fishy flavour was fairly potent, and I kept expecting the salad to be hiding chunks of tuna. Sometimes though it was a little too fishy in an evil anchovy, non-tuna way.
We took Nigella up on her suggestion that this dressing was well suited to dressing flame grilled peppers by adding some to the salad but I’m not sure I saw what she was getting at. Perhaps she means if you grilled some peppers yourself this would be a good topping, not unlike a recipe for Piedmont Roasted Peppers from Delia Smith’s Summer Collection that is a particular favourite with my parents.
I think the rest of this sauce might be quite good on pasta though- fusilli, perhaps with something through it-and so the remainder of the dressing is in a jar in the fridge. So perhaps the little salty bastards are winning me over after all.
