Citrus Caesar Vinaigrette – GFCFSF

October 15, 2013


Citrus Caesar Vinaigrette - GFCFSF

2 cloves garlic, minced finely
1 tablespoon grated lemon zest, minced finely
3 tablespoons fresh lemon juice (1 lemon=2 Tbls juice)
10 canned anchovy filets, drained and minced finely
1 teaspoon dijon mustard
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil
1/2 teaspoon cracked black pepper
1/8 teaspoon salt

Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.