Name: Anchovy dressing
Cook time: 5 min
Total time: 5 min
Ingredients: 6 drained finely chopped anchovy fillets; 1 tablespoon drained rinsed finely chopped baby capers; 2 tablespoon olive oil; 2 teaspoon finely grated lemon rind; 1 teaspoon dijon mustard; 1 tablespoon red wine vinegar

Ingredients

6 drained finely chopped anchovy fillets

1 tablespoon drained rinsed finely chopped baby capers

2 tablespoon olive oil

2 teaspoon finely grated lemon rind

1 teaspoon dijon mustard

1 tablespoon red wine vinegar

Method

1.Combine anchovy fillets, chopped baby capers, olive oil, lemon rind, mustard and red wine vinegar in a small bowl. Season to taste.

Serve with lamb and beef. It also goes really well with beetroot.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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