- 3 whole anchovies packed in salt or 6 bottled or canned flat anchovy fillets
- 1/4 cup plus 2 tablespoons red-wine vinegar
- 2 to 3 garlic cloves
- 1/2 cup extra-virgin olive oil
- fine sea salt to taste
- freshly ground black pepper to taste
- In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.