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Anchovy Vinaigrette for Grilled Vegetables

Total 10 mins, includes cooling time
Active 10 mins
Makes 1 1/4 cups
TIP: Check out a local farmers market for seasonal fresh vegetables to grill. Vegetables with greens or long stems, such as baby turnips or broccoli rabe, or heads of chicory lettuce, such as radicchio, are great on the grill. Before grilling, toss the vegetables with olive oil and season with a light sprinkling of salt.
Special Equipment
a mortar and pestle
Special Equipment
a mortar and pestle
    • 1/2 cup pine nuts
    • 3 anchovy fillets
    • 2 cloves garlic, minced
    • Zest and juice of 1 lemon
    • 1 cup Spanish olive oil
    • Salt
    • Grilled vegetables, for serving (see Cook’s Note)
  1. Toast the pine nuts by putting them on a sheet pan and roasting them in an oven preheated to 350°F until golden brown, about 10 minutes. Set aside.
  2. Using a mortar and pestle, grind the anchovies, garlic, lemon zest and lemon juice until a paste forms. Add the olive oil at a slow trickle and continue to grind the mixture. Season with salt to taste.
  3. Liberally drizzle the vinaigrette over grilled vegetables and finish with a handful of toasted pine nuts, sprinkled evenly across the top.

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