Photo by Peden & Munk
Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.
Recipe information
Yield
Makes about 3/4 cup
Ingredients
4 oil-packed anchovy fillets
1/4 cup raw cashews
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 cup olive oil
Kosher salt
Preparation
Step 1
Blend anchovies, cashews, lemon juice, mustard, Worcestershire sauce, and garlic powder in a blender on low speed until cashews are broken up. Increase speed to high and blend until nuts are very finely ground. With motor running, gradually add oil and 2 Tbsp. water; blend, adding more water if too thick, until smooth. Season with salt.
Do Ahead
Step 2
Dressing can be made 5 days ahead. Cover and chill.
Recipe notes
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