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Anchovy Vinaigrette

Preparation time: 

Another dressing to add to your repertoire, this is a take on the classic french vinaigrette with the addition of anchovy. I like this zingy, but for others, it might make them pucker. It’s a matter of taste, so please adjust the ingredients to what makes your mouth water!


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Very simply, pop the onion, anchovy, vinegar and a good pinch of salt & pepper into a jar, allow to sit for 10 minutes (this will ‘cook’ the onion).
    2. Add the mustard and olive oil, shake (with the lid on!)! Adjust seasoning to your taste—you may like it more mellow (add oil), more zingy (add vinegar), more pepper (add mustard or pepper), or more salt (add anchovy or salt).
    3. Serve with your favourite salads, like this avocado and romaine lettuce —so simple, but so delicious!

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