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Anchovy dressing for kale, cabbage and greens

Published 10 August, 2009

If you ask me, the anchovy is the finest flavour enhancer this side of MSG, and its key role in this dressing makes for a powerfully tasty addition to pep up your greens.

At this time of year, we have bales of green stuff coming from the garden - cavelo nero, curly kale, perpetual spinach, leaf beet, chard, the list goes on. Because these are some of the healthiest comestibles known to man, I like to try and get as much down the family's throats as I can, but the sheer volume requires some creative saucing.

The great thing about the anchovy dressing is the ingredients are essentially store cupboard - or kitchen garden rather and in the height of summer, all your herbs are readily available.

Anchovy dressing recipe

25g anchovies
80ml olive oil
1 clove garlic
Leaves from 3 sprigs thyme
Small handful basil leaves - I sometimes use a few oregano leaves too/instead
Good squeeze lemon juice
Couple grinds black pepper

Stick all the ingredients in a blender and blitz until smooth. Pour over still-hot greens of whatever type you have to hand.

The inspiration for this came from HFW's 'Fish' book, which is a terrific resources if you like your fish.

Get your greens on the go, and let me know how you used the anchovy dressing and any tweaks you made.

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