In the September 2011 Bon Appetit - I found a very interesting-sounding recipe for Anchovy & Roasted Garlic Vinaigrette, in a small notation from Alex Harrell of Sylvain in New Orleans. The vinaigrette sounded good, but I didn't think a few of the ingredients (Dijon mustard, sugar, canola oil) sounded quite right... so I improvised and made my own (simpler) version.With apologizes to Mr. Harrell:
6 large cloves garlic, unpeeled
3 anchovy fillets
1 Tablespoon fresh lemon juice
½ teaspoonfreshly cracked black pepper
2 stems fresh basil leaves, about ¼ cup
¼cup good quality extra-virgin olive oil
Heat oven to 425°. Wrap the six cloves of garlic in a small packet of foil, place on a baking sheet and roast for 45 minutes. Leave to cool for a few minutes.
Using the bowl a small food processor or blender, slice the garlic open and squeeze the soft garlic into the food processor. Add all other ingredients and pulse/blend until combined. Makes about 1/3 cup sauce.
Serve drizzled over tomatoes or other vegetables.
Until my next update, I remain, your fishy correspondent