anchovy and caper dressing
2 tablespoons freshly squeezed lemon juice
5 tablespoons olive oil
1 teaspoon freshly ground black pepper
6 anchovy fillets chopped or pounded
1 tablespoon small capers chopped or pounded
Mix together all the ingredients in a bowl. Salt should not be needed because of the anchovies and capers.
2 bunches fresh basil
Blanch the basil
Immerse in the oil and seal.
For 24 hours keep the oil somewhere warm such as on top of the cooker for it to infuse properly.
Stored at room temperature this wil1 keep for several days.
1/2 cup crumbled feta cheese
2 teaspoons chopped fresh oregano
salt and pepper
8 tablespoons olive oil
Place the feta cheese oregano and salt and pepper to taste in a bowl and mix gently.
Pour over the olive oil and combine well before serving.
Serve this heavenly dressing over a tomato and onion salad garnished with shredded fennel.
Makes 1/2 cup
Category: Sauces & dressings
Yield: 675 ml
Preparation time: 10 min
Total time: 10 min
Source: An Introduction to Japanese Home Cooking by Mathilde Rufenacht
Prepare a bottle in advance to use when making sushi rice.
450 ml rice vinegar
300 g sugar
75 g salt
Mix in a skillet over low to medium heat until the sugar and salt are diluted. Do not boil. Put back in the original vinegar bottle, close the lid and put at once in cold water to cool as fast as possible in order to keep the flavor of the vinegar. To not mix it with usual rice vinegar, donät forget to put a label with “Sushi vinegar” and the date on it.