Ok, this is kind of weird, but it's really good.
2 T mild pickled banana peppers, minced
1 small shallot, minced
1 really small clove of garlic, minced
1 T Dijon mustard
1 anchovy fillet
4 t pickling juice from the banana peppers
8 t extra virgin olive oil
Combine half of the banana peppers and half of the shallots in a blender or small food processor. (I use the cup that came with my stick blender and blend it right in the cup with the stick blender.) Add garlic, mustard, anchovy, and the banana pepper pickling juice. Blend to combine. Slowly pour in the olive oil with the blender running. Stir in the remaining minced banana peppers and shallots. Add a few grind of black pepper if you like. This dressing doesn't need any salt because the pickling juice is so salty.
Servings: 8
Points: 1
Serving size: 1 tablespoon
(1 T counts as one of your "Healthy Oils" for the day if you're doing Weight Watchers)
The Johnson Family Cookbook