Anchovy Vinaigrette Recipe

I had an opened jar of anchovies in the refrigerator from the photoshoot I did for my upcoming cookbook (Haute Potato, out this December). Since I'm the only one in our home who likes the oily, salted fish, I came up with a simple way of putting it to good use. I found the anchovies to be a bit too salty to my taste, so I ran them under cold water, then ground them into a paste. The flavor-packed mixture became the base of a salad dressing. The rest is really as it pleases you; I added a bit of horseradish mustard for a little heat, fruity extra-virgin olive oil and Champagne pear vinegar for a touch of decadence.   

The salad was composed very simply of hard-cooked eggs, tomatoes, pine nuts and butter lettuce. Voilà!