Day 78: bliss

I’m keeping this one short. I have to. But please don't let that shortness be a representation of my love for it. This, albeit unplanned, is pleasure personified. And I am in love.

I didn’t plan on making this. I often go to make it and then realise that I haven’t factored in the cooling time, and then the next time I go to make it again it’s the same story, but this afternoon I was rather content with some stove-side pottering; looking for things to do after the sudden cupboard clear-out following a trip to IKEA. I don’t know what it is about trips to IKEA, but whenever I come back home - after a ritual feast on Swedish meatballs and hotdogs (this time in the car park) - I have the impulse to sort through my cupboards. It’s probably to put the nifty, stackable storage containers to good use and make space for the numerous mismatch plates and crockery that I’ve picked up along the way. But I’m digressing.

Today I was determined to make Nigella’s Creamy Garlic and Anchovy Dressing. There’s no recipe page dedicated to it per se but you can find it in all its glory within the educational, inspirational and (literally) life-changing words of the ‘A is for Anchovy’ chapter of Cook Eat Repeat. It was also featured in the anchovy-themed episode of the accompanying TV Show.

Nigella’s Creamy Garlic and Anchovy Dressing

I may never buy dressing again! What it may lack in volume, which is obviously subjective to the amount of dressing you’re accustomed to pouring over your salad, it - without questionable doubt - makes up for in power. I greedily made two batches of this tonight! The first batch was used up (still warm and without the lemon and olive oil) as an impromptu dip for dill-flavoured crisps (from my local Polish shop), and the second batch actually made it onto a salad - with croutons (made from the ends of an Old-Fashioned Sandwich Loaf fried in a dash of extra virgin olive oil) and crumbled pecans (I didn’t have walnuts).

Salad doesn’t float my boat. I eat it, sure, but it brings me very little joy. This, however, was sensational; as I’m sure most things are when smothered with cream, anchovies and garlic. To be fair, little would, or could, stop me from eating this dressing with just a spoon and no audience. I should also note that half of the second batch now sits in the fridge (without the lemon juice and olive oil), awaiting its moment to cuddle a big bowl of radicchio or red chicory over the weekend. I am discovering a dormant passion for bitter salad leaves.

Nigella’s Creamy Garlic and Anchovy Dressing: a shot of bliss that has just completely transformed salad-eating in this house. And cream and anchovies truly do sing in joyous harmony, Nigella.

If anyone wants the recipe you can find it nestled gloriously within the evocative narrative of Cook Eat Repeat.