WARMED WILD MUSHROOM SALAD WITH FRISEE, ANCHOVY VINAIGRETTE, AND FRESH PARSLEY
Anchovy Vinaigrette In a blender or mortar and pestle, mash/blend the anchovy, garlic, and a pinch of salt to a paste. Squeeze in the lemon juice and stir to break...
https://www.chefspencil.com
All posts by Rachel Goulet
A native Californian, Rachel has worked in professional kitchens since she was 13. While studying abroad in Italy, she travelled and cooked in Lombardy, Venice, Lake Como & Provence. Earning her Masters in Art History and a love for Mediterranean cuisine.
