Recipe for anchovy vinaigrette

With this anchovy vinaigrette you can season the pan bagnat niçoise from the October issue of Santé.

Ingredients
For approximately 60 ml

• 4 salted anchovy fillets, soaked in water for 20 minutes
• 6 tbsp fruity extra virgin olive oil, preferably French
• 2 tbsp fresh lemon juice
• freshly ground black pepper

Preparation
Let the anchovies drain slightly and grind them fine in a mortar. Mix in the olive oil and lemon juice and whisk until smooth. Add some pepper.

The recipe for the pan bagnat niçoise can be found in the October issue of Santé.

This recipe is from The French Cooking Atelier – Recipes, Techniques, and Stories from a French Cooking School. €39.99 via Bol.com.

Text:Marjorie Taylor and Kendall Smith Franchini | Image:Anson Smart