This tangy, punchy, umami filled Dijon anchovy vinaigrette enhances any salad or roasted veggie.

What Are Anchovies?

In a nutshell, anchovies are small, oily fish with a strong, pungent, and briny flavor.

Anchovy Mustard Salad Dressing in a jar next to a salad.

Alison Bickel

They are quite delicious when eaten fresh.

I particularly love them fried whole, head and all.

And heres something you might not know: Southeast Asian fish sauce is commonly made fromyou guessed itanchovies.

Vinaigrette with Anchovies and Dijon Mustard

Alison Bickel

Anchovies are typically sold in small tins or jars.

Jarred anchovies are my preference, in part because you’re free to see what youre getting.

Plus, if you use just one or two anchovies, you might pop the jar in the fridge.

Easy Anchovy Salad Dressing spooned on a salad.

Alison Bickel

Tinned anchovies need to be transferred to another container once opened, then refrigerated.

As for which brand to buy, Ortiz is my hands-down favorite.

For more budget-friendly options, look for Agostino Recca and Talatta, two Italian brands worth trying.

Anchovies set on a table to make Salad Dressing with Anchovies and Dijon .

Alison Bickel

Are Anchovies Healthy?

Theyre a fatty fish that provides heart healthy omega-3 fats along with protein, selenium, and niacin.

I consider this recipe to be an anchovies for beginners vinaigrette.

Anchovies on a fork set next to the can.

Alison Bickel

If youre worried the dressing will taste fishy it wont.

In fact, you might not even know anchovies were in there if someone else made it for you.

And what could be wrong with that?

A blender filled with ingredients to make a Basic Dijon Anchovy Vinaigrette.

Alison Bickel

Where to Use This Dressing

The dressing has many uses, starting with salad.

You could even make it your dressing of choice for a classicNicoise Salad.

Ideally, I like to make this dressing the same day Im using it.

Blended ingredients to make a Basic Dijon Anchovy Vinaigrette.

Alison Bickel

The dressing will solidify, so take it out, roughly 30 minutes before using and whisk well.

You could substitute anchovy paste if you prefer, figuring one teaspoon in place of the two anchovy fillets.

Use a fork to mash the anchovies against the cutting board into a paste.

Whisking in oil to make Anchovy Mustard Salad Dressing.

Alison Bickel

Scrape the anchovies off the board and place them into a small bowl.

Add the minced garlic to the bowl of anchovies along with the mustard and vinegar.

It will solidify; set it out at room temp for 30 minutes before using.