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.

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