One tube of anchovy paste, one tin of anchovy filets (chopped), fresh pressed garlic, Dijon mustard, Worcestershire, hot sauce, parmesan, black pepper, and olive oil.
How much dressing do you make at once, and for how many single-person large salads? Can you tell us the size/weight of the tube of paste and the anchovy tin?
I agree that anchovy is the secret, but I don’t use nearly this much for two salads, for me and my wife. I use half a jar of filets, which I more or less mince/mash. Do you leave big chunks in the dressing from the chopped filets? If so, I would guess that they are maybe a quarter the size of a caper, do you go bigger?
Do you make a lot of dressing and save it? We make it fresh every time, which also makes the batch size smaller.
1.6 oz tube of paste and 2 oz tin of filets. I chop the filets fairly well but not so much that they become a paste, too. This makes enough dressing for a very large salad (with two romaine hearts and one or two full romaines). I have made it and saved some and it keeps fairly well, but I typically make it fresh.
