Anchovy And Caper Salad Dressing Recipes

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ARUGULA SALAD WITH ANCHOVY DRESSING



Arugula Salad With Anchovy Dressing image

Peppery, crisp arugula stands up nicely to the punch of this garlicky, anchovy-filled dressing. You can adjust the dressing's pungency by adding more or fewer anchovies. The dressing will keep for a few days in the fridge, but the oil will solidify, so remember to take it out at least an hour before serving, and shake it really well.

Provided by Melissa Clark

Categories     dinner, quick, salads and dressings, side dish

Time 10m

Yield 12 servings

Number Of Ingredients 9

1/4 cup lemon juice (from 1 large lemon), plus more if needed
2 fat garlic cloves, finely grated or minced
1/4 teaspoon kosher salt, plus more if needed
2 to 4 anchovies, or more to taste
2 tablespoons chopped parsley
1/2 cup extra-virgin olive oil
4 quarts arugula (about 1 pound)
Flaky sea salt, to taste
Ground black pepper, to taste

Steps:

  • In a blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley, and blend to combine.
  • With blender running, drizzle in oil until emulsified. Taste and add more lemon or kosher salt if necessary.
  • In a large bowl, toss together arugula and just enough of the dressing to coat the leaves (you may not need all of it). Sprinkle with flaky sea salt and pepper and serve immediately.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 1 gram

ROASTED GARLIC, ANCHOVY AND CAPER DRESSING



Roasted Garlic, Anchovy and Caper Dressing image

This piquant roasted garlic, anchovy and caper dressing is delicious teamed with fried haloumi and fried seafood.

Provided by Recipe Winners

Categories     Sauces and Dressings

Time 40m

Number Of Ingredients 8

6 fat cloves of garlic
6 anchovy fillets coarsely chopped
1 tablespoon of salted capers - rinsed
3 tablespoons - or to taste fresh squeezed lemon juice
finely grated zest of one lemon
1 1/2 cups flat leafed parsley - leaves only
3/4 cup extra virgin olive oil
1/2 teaspoon fresh black pepper

Steps:

  • pulse all ingredients till there is still some texture
  • serve and enjoy!

Nutrition Facts : Calories 159 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 117 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

ANCHOVY AND CAPER SALAD DRESSING



Anchovy and Caper Salad Dressing image

Anchovies and capers are two of my favorite things. This salad dressing might not be for everyone but that is ok... that leaves more for me. From Jamie Oliver's cookbook The Naked Chef.

Provided by Pot Scrubber

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil
1 teaspoon fresh ground black pepper
6 anchovy fillets, chopped
1 tablespoon small caper

Steps:

  • Mix together all ingredients in a bowl. No salt needed because of the capers and anchovies.
  • Thanks Leslie for the cookbook!

ANCHOVY AND CAPER DRESSING



Anchovy and Caper Dressing image

A Jamie Oliver recipe. Good hearty dressing for a substantial salad, perhaps a warm potato salad...!

Provided by English_Rose

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons lemon juice
5 tablespoons olive oil
1 teaspoon fresh ground black pepper
6 anchovy fillets, pounded to a coarse paste
1 tablespoon capers, chopped

Steps:

  • Mix together all ingredients.
  • Salt should not be needed because of the anchovies.

Nutrition Facts : Calories 165.5, Fat 17.5, SaturatedFat 2.5, Cholesterol 5.1, Sodium 284.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 1.9

WATERCRESS & POTATO SALAD WITH ANCHOVY DRESSING



Watercress & potato salad with anchovy dressing image

This peppery collection of summer garden ingredients is all you'll need to serve alongside chargrilled meat or fish

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Starter

Time 30m

Yield Serves 6 as a side dish or 4 as a starter

Number Of Ingredients 8

250g Jersey Royal potato scrubbed, then halved or quartered
140g fine green beans , trimmed
85g garden radishes , trimmed and sliced
large bunch (about 150g) watercress
1 plump garlic clove
2 anchovy fillets
75ml extra-virgin olive oil
1 tbsp red wine vinegar

Steps:

  • Boil the potatoes in salted water for 8-10 mins until just tender, then drain and leave to cool. Prepare a bowl of iced water. In a separate pan, boil the beans for 3-4 mins until just cooked with a slight crunch. Drain, refresh in the iced water, then drain again. Keep all the salad ingredients separate until ready to serve.
  • To make the dressing, use a mortar and pestle to crush the garlic with a tiny pinch of salt. Mash the anchovies into the garlic, then stir in the olive oil and red wine vinegar.
  • When ready to serve, toss all the salad ingredients together with half the dressing, then serve the rest of the dressing separately for drizzling over.

Nutrition Facts : Calories 148 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.18 milligram of sodium

RADICCHIO AND PARSLEY SALAD WITH ANCHOVY DRESSING



Radicchio and Parsley Salad with Anchovy Dressing image

This works as a first course or as a side.

Provided by Melissa Clark

Yield Makes 6 servings

Number Of Ingredients 7

1 large head of radicchio, quartered, cored, sliced lengthwise
3/4 cup whole Italian parsley leaves
1 tablespoon fresh lemon juice
1 tablespoon drained capers
1 teaspoon chopped anchovy fillets
1 small garlic clove, chopped
2 tablespoons extra-virgin olive oil

Steps:

  • Mix radicchio and parsley in large bowl. Whisk lemon juice, capers, chopped anchovy fillets, and garlic in small bowl to blend. Gradually whisk in oil. Pour dressing over radicchio and parsley; toss to coat. Season salad to taste with salt and pepper.

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