I originally made this as a salad dressing, but over time it has become one of those things that ends up on everything. It's fantastic over mixed greens, spooned onto roasted potatoes, or drizzled over grilled fish.
The combination of lemon, pecorino, anchovy and hot honey gives it a little bit of everything—salty, bright, savoury and just enough sweetness to keep you coming back for another bite.
Ingredients
- Dash of salt
- Mixed greens, for serving
- 1/3 cup champagne or high-quality white wine vinegar
- 1/8 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, smashed
- 1 medium shallot, finely diced
- 2 anchovies
- 1/2 tsp dried oregano
- 2 tsp finely grated Pecorino Romano
- Juice of half a lemon
- 1 tbsp hot honey
- Freshly ground black pepper
Method
Place the salt, garlic and anchovies into a bowl or mortar and mash into a paste.
Stir in the Dijon mustard, black pepper, oregano and finely diced shallot.
Add the vinegar, olive oil, lemon juice, grated pecorino and hot honey. Stir well to combine.
Chill until ready to use. The dressing will keep for several days in the refrigerator.
Spoon over mixed greens, drizzle onto roasted potatoes, or use anywhere a bright, punchy dressing would improve the situation.
