Ingredients

• 1 generous teaspoon anchovy paste*
• 1 generous teaspoon crushed garlic (from the produce section of your grocery)*
• 1 large egg, coddled
• 1 teaspoon Dijon mustard (do not use regular yellow)
• 2 tablespoons lemon juice (one large lemon)
• ⅓ to ½ cup olive oil (or a mix of equal parts of olive and canola oil)
• 2 tablespoons finely grated parmesan cheese
• 1 teaspoon Worcestershire
• black pepper to taste

Method

1.  In a small bowl, mix the anchovy paste and mustard with a small whisk..
2.  Coddle the egg.  Put the egg into a measuring cup and cover with boiling water for 1 minute but not more!  After a minute, empty the hot water and cover the egg with cold water for about a minute.  Immediately break the egg into the bowl with the anchovy/mustard mix.  Stir to combine.
3. Add the lemon juice slowly, stirring while you do so to prevent the egg from curdling.
4. Add the oil slowly, whisking to emulsify the oil and egg mix.  You may add more or less oil depending on how liquid you want the dressing to be.
5. Once you are satisfied with the dressing, add the Parmesan cheese and the Worcestershire sauce and stir quickly to blend.

The dressing will hold in the fridge for about 10 days.  It will solidify in the fridge so remove it from the fridge about 30 minutes before use.

* Note:  some prefer to use whole anchovies and garlic cloves for the dressing.  I use the paste and crushed garlic as a matter of convenience.  If you prefer whole anchovies and cloves of garlic, use 3 anchovy fillets and 2 large cloves of garlic.  Dice both with your chef’s knife until they are well-minced, then mix the two together by rubbing the blade of the knife across the dice until you achieve a pasty consistency.  Adding a little salt to this mix will make for quicker work.

Ingredients

• ½ to tablespoons good wine vinegar or a mixture of vinegar and lemon juice.
• ⅛ teaspoon salt
• 1 teaspoon Dijon mustard
• 6 tablespoons of olive oil
• ground pepper to taste

Preparation

1. Emulsify all ingredients except capers with a whisk
2. Add capers

Salmon

Ingredients

• 1 lb fresh salmon filet, preferably wild

Preparation

Either grill or broil salmon.  To broil:

1. Pre-heat broiler
2. Place salmon fillet on a heated iron skillet and broil for about 6 minutes or according to your taste

Mixed Salad with Salmon

Ingredients

• 2 large crisp heads of romaine lettuce
• 12 grape tomatoes, halved
• 1 lb. salmon, grilled or broiled and separated in bite size pieces
• 4 hard boiled jumbo eggs, halved
• 12 flat anchovy fillets

Preparation

1. Pour 2-3 tablespoons of vinaigrette in a large mixing bowl.
2. Tear romaine into 1½ inch pieces and toss in the viniagrette.
3. Place romaine on 4 cold salad plates.
4. Pour remaining vinaigrette in the bowl and toss gently the next 2 ingredients separately and place each over the preceding ingredient.
5. Place 3 egg halves evenly on sides of the plate.
6. Curl each anchovy fillet and place atop each egg half.

Serve immediately for 4 people.