Wasabi anchovy and walnut vinaigrette
This is a riff on a classic anchovy and walnut dressing. Traditionally this uses mustard, we are using Shima wasabi to add a fresh kick of heat that quickly fades and allows other flavours to shine. Great as a salad dressing but also as a dip for bread, over grilled vegetables or as a sauce for fish.
Recipe by Lilly Trewartha
75g walnuts, roasted and finely chopped
4 oil-packed anchovy fillets, drained, finely chopped
1 garlic clove, finely grated
55g olive oil
2 tbsp Champagne vinegar or white wine vinegar
1 tsp finely grated lemon zest
1 tsp fresh lemon juice
3 tsp shima fresh Shima wasabi paste
1. Pulse anchovies, garlic, oil, and walnuts in a food processor to a coarse purée, (alternatively you can finely chop on a chopping board).
2. Place in a small bowl and stir in vinegar, lemon zest, wasabi and lemon juice; season to taste with salt and pepper.