Ingredients
2 c. canola oil
3/4 c. seasoned rice vinegar
2 T. dijon mustard
3 cloves minced garlic
1 T. salt
1/2 t. pepper
2 t. anchovy paste (optional)
Directions
Whisk in vinegar slowly to emulsify, then the rest.
Keeps refrigerated for a month or two, enough for multiple salads.
Submitted by Jennifer R.
