Lemon-Anchovy Citrus Vinaigrette

Name: Lemon-Anchovy Citrus Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: Juice of 2 lemons (60 ml) Lemon Juice; ½ cup EVOO (120 ml) Olive Oil; 2 cloves garlic, grated Garlic; about 4 fillets (16 g) Anchovy; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 tsp crushed red pepper flakes (5 ml) Red Pepper Fla; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Michael Symon recipe. Not affiliated with, sponsored by, or endorsed by Michael Symon.

DRESSING · CHARRED GREENS

In the published recipe, this is the dressing for charred greens.

Michael Symon's lemon-anchovy vinaigrette for charred greens.

On the jar

LEMONANCHOVY

Method: shake
Yield: about ¾ cup
Ingredients: 8
Jar batch: 1.3× recipe

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Ratio

OLIVE OIL 120 mlLEMON JUICE 60 mlDIJON 15 ml

Ingredients

Lemon JuiceJuice of 2 lemons (60 ml)
Olive Oil½ cup EVOO (120 ml)
Garlic2 cloves garlic, grated
Anchovyabout 4 fillets (16 g)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Red Pepper Fla1 tsp crushed red pepper flakes (5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, DIJON.
Add by count: 5 FILLETS ANCHOVY.
Season to finish: GARLIC (2½ cloves), RED PEPPER FLA (about 1 tsp), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 national award

Lemon-Anchovy Citrus VinaigretteNATIONAL AWARD WINNEROn the jar: LEMONANCHOVY
Honey Dijon Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-DIJON
Maple-Dijon Poppyseed VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLEDIJON
Mom’s Sour-Cream Red-Wine VinaigretteNATIONAL AWARD WINNEROn the jar: SOUR CREAM

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Provenance

Michael Symon works in Midwest / Cleveland; credentials include James Beard Best Chef: Great Lakes 2009.

Originally published as Lemon–Anchovy Citrus Vinaigrette.

Adapted from a Michael Symon recipe (Michael Symon / Food Network (Charred Greens with Citrus Vinaigrette)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.3× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Michael Symon / Food Network (Charred Greens with Citrus Vinaigrette) (published as “Lemon–Anchovy Citrus Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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