Fabulous with a rare rib of beef or a juicy bavette, this easy, tasty dressing makes a lovely accompaniment. All you need is some potatoes and a few salad leaves.
You’ll need:
6 anchovy fillets *see note 1
A large stem of fresh rosemary
The juice of half a lemon
Olive oil
Sea salt
Method:
Finely chop the anchovies. Squeeze the lemon juice and finely chop the rosemary leaves.
Put the finely chopped rosemary in a mortar with a pinch of sea salt and pound it until you have a rough paste.
Add the chopped anchovies and the lemon juice and keep pounding until it’s all mixed together.
Add a little olive oil mixing well with the pestle until it’s a nice thick emulsion.
Et voila!
Notes:
- If using salted anchovies use 3 or 4 and rinse them under running water to remove the excess salt then dry in kitchen paper.
