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Caesar-ish Dressing (Anchovy Vinaigrette) from votes Ingredients 4 anchovy filets packed in oil*, drained and very finely chopped 2 tablespoons freshly-squeezed lemon juice 1 teaspoon Dijon mustard 1 garlic clove, finely minced freshly-cracked black pepper 1/3 cup olive oil Instructions Whisk the base ingredients
So for the sage, this recipe calls for 2 tablespoons fresh, but you can use 1/2 tablespoon dried instead
If you have time, let your tahini dressing rest in the fridge for 1 hour before serving to give the flavors time to meld
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