[dleary]

How much dressing do you make at once, and for how many single-person large salads? Can you tell us the size/weight of the tube of paste and the anchovy tin?

I agree that anchovy is the secret, but I don’t use nearly this much for two salads, for me and my wife. I use half a jar of filets, which I more or less mince/mash. Do you leave big chunks in the dressing from the chopped filets? If so, I would guess that they are maybe a quarter the size of a caper, do you go bigger?

Do you make a lot of dressing and save it? We make it fresh every time, which also makes the batch size smaller.

[cainxinth]

1.6 oz tube of paste and 2 oz tin of filets. I chop the filets fairly well but not so much that they become a paste, too. This makes enough dressing for a very large salad (with two romaine hearts and one or two full romaines). I have made it and saved some and it keeps fairly well, but I typically make it fresh.