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; 4 white anchovies, minced Anchovy; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 tsp crushed red pepper flakes (5 ml) Red Pepper Fla; Kosher salt (2 g) Salt; freshly ground black pepper (0.5 g) Pepper

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

A bright dressing for salads and vegetables.

Ratio

Lemon Juice 60 mlOlive Oil 120 mlDijon Mustard 15 mlRed Pepper Fla 5 ml

Ingredients

Lemon JuiceJuice of 2 lemons (60 ml)
Olive Oil½ cup EVOO (120 ml)
Garlic2 cloves garlic, grated
Anchovy4 white anchovies, minced
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Red Pepper Fla1 tsp crushed red pepper flakes (5 ml)
SaltKosher salt (2 g)
Pepperfreshly ground black pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil, Dijon Mustard, Red Pepper Fla.
Add finishing notes: Garlic, Anchovy, Salt, Pepper.
Cap the jar and shake until emulsified.

Get Lemon-Anchovy Citrus Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Leave your email and lock the $39.99 + S&H founding jar price (first 500; $49.99 after launch).

$39.99 + S&H founding price · first 500 · $49.99 after launch

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass. Pour your pantry to the line, shake, done. No phone propped at the stove.

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: MOMS

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Add to a jar