Garic Anchovy Dressing

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Don't Breathe on Me! Garlic/Anchovy


This is the single most unique dressing I have ever made.  Again kudos to my Couzan, Bill Conklin for this one.  Though I am usually not a big stickler for measuring, the balance of the garlic and the anchovies in this recipe requires pretty exact amounts.

2 ounce(s) Anchovy fillets – about 12 fillets
12 cloves Garlic, mashed
1 Egg
1/4 medium Onion(s), chopped
1/2 cup Parmesan, fresh, grated
1 1/2 teaspoon(s) Black pepper, coarsely ground
2 tablespoon(s) Red wine vinegar
1/2 cup + 2 TBS Olive oil
Salt and pepper to taste

Place everything except the oil in a food processor.  Process and slowly add the oil.  Chill and serve.

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