Authentic Anchovy Vinaigrette Recipe for Pan Bagnat Niçoise

Enhance your Pan Bagnat Niçoise with this bold anchovy vinaigrette, straight from the October issue of Santé magazine. As experts from The French Cooking Atelier, we've perfected this classic dressing for authentic French flavor.

Ingredients
For approximately 60 ml

• 4 salted anchovy fillets, soaked in water for 20 minutes
• 6 tbsp fruity extra virgin olive oil, preferably French
• 2 tbsp fresh lemon juice
• freshly ground black pepper

Preparation
Drain the anchovies slightly and grind them finely in a mortar. Gradually whisk in the olive oil and lemon juice until smooth and emulsified. Season with freshly ground black pepper to taste.

Find the full Pan Bagnat Niçoise recipe in the October issue of Santé.

This recipe is adapted from The French Cooking Atelier – Recipes, Techniques, and Stories from a French Cooking School. €39.99 via Bol.com.

Text: Marjorie Taylor and Kendall Smith Franchini | Images: Anson Smart