Being a lover of Italian food, good health, and quality ingredients, I am a huge fan of Olive Press Olive Oil from Sonoma, California (my homeland!).
Every once in a while, Gabi Moskowitz, author of Brokeass Gourmet and their resident food writer, conducts a food blog competition involving their olive oils.
In the spirit of summer, today’s competition is salad dressing! I’ve been eating lots of my Big Fat Italian Salad (previously found here), and here is a variation of the dressing I provided for that recipe. Another way to enjoy this dressing? Simply drizzled on those golden tomatoes that have been showing up the farmer’s markets lately (as showed above). Buon Appetito!
Big Fat Italian Dressing
2 anchovies, rinsed if desired
1 heaping teaspoon of Dijon mustard
1 tablespoon of white wine vinegar
3 tablespoons of Olive Oil (The Olive Press’ Arbequina Extra Virgin Olive Oil is perfect)
Add anchovies to small cup or bowl, drop Dijon in. Add vinegar and olive oil and whisk vigorously with a fork, seasoning to your liking with pepper and salt.