Makes 1¾ Cups
Use this wonderful, rustic, and chunky vinaigrette either warm or cold. Makes a great “plate sauce” for cooked protein and vegetables. Cured white anchovies, sometimes labeled as boquerónes, are available at well-stocked deli counters, Italian groceries, and on the Internet. If you can’t find them, you can substitute high-quality salt-cured anchovies (be sure to soak them in cool water or milk for 10 minutes, then rinse carefully but well to remove excess salt).
4 white anchovies
4 shallots, thickly sliced
1 tablespoon small, picked sprigs dill
1 tablespoon small, picked sprigs parsley
8 leaves fresh mint
1 tablespoon Dijon mustard
1 teaspoon dry Greek oregano
1 cup distilled white vinegar
½ cup extra-virgin olive oil
Kosher salt and cracked black pepper
In a small food processor, combine the anchovies, shallots, dill, parsley, and mint.
Pulse until finely chopped but not puréed.
Transfer to a bowl.
Add the mustard, oregano, and vinegar.
Whisk together and, whisking all the time, drizzle in the olive oil.
Season with salt and pepper.
Since this is a broken vinaigrette, it will separate quickly. Whisk again to bring it together just before serving.