Anchovy, olive and caper dressing recipe

This is salty so it works well with bland ingredients – waxy potatoes, hard-boiled eggs – and sweet ones such as roast peppers and tomatoes. You can also use it as a sauce for fish – spoon it on top, but don’t use too much.

Timings

Prep time: 5 minutes

Makes 135ml

Ingredients

• 1 garlic clove, grated to a purée 
• 1½ tbsp white-wine vinegar 
• 1½ tbsp extra-virgin olive oil 
• pinch of caster sugar
• a smidgen of Dijon mustard (no more than ¼ tsp)
• ½ tbsp finely chopped flat-leaf parsley 
• ½ tbsp capers, rinsed of salt or brine and chopped 
• 4 anchovies, drained of oil and chopped 
• 5 black olives, pitted and chopped

Method

1. Mix everything together, then taste. Adjust the seasoning (it needs freshly ground black pepper as standard) according 
   to what you are going to dress – eggs and potatoes can take a well-seasoned dressing (you may even want a squeeze of lemon). If you are using it to dress tomatoes, it shouldn’t be quite as sharp.