Greek Salad Dressing
1 garlic clove, coarsely chopped
1 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
pinch of cayenne
1/4 cup olive oil
2 chopped anchovy fillets or 1 tsp anchovy paste
To make dressing, place the garlic, vinegar, salt, black pepper
and cayenne in a blender or food processor fitted with a metal
blade. Whirl until blended. Continuing to whirl, gradually add
the oil, drop by drop at first, then in a thinly steady stream.
The dressing will thicken. Continuing to whirl, add the anchovies
or anchovy paste. Taste and add more salt, if needed. The dressing
can be used right away or covered and left at room temperature. If
making the dressing more than 1 day ahead, cover and refrigerate.