GARLIC ANCHOVY SALAD DRESSING
"Here's one of my favorite dressings. It's thick, creamy and terrific with greens and vegetables," relates field editor Lois Taylor Caron of Bainsville, Ontario.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2/3 cup.
Number Of Ingredients 10
Steps:
- Place the first nine ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl or jar; cover and store in the refrigerator.
Nutrition Facts : Calories 211 calories, Fat 22g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 193mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
ANCHOVY SALAD DRESSING
This dressing is delicious on a Nicoise style salad of steamed green beans, fresh tomatoes, hard boiled eggs and baby greens. I love it on steamed broccoli also. Be adventurous and try this.
Provided by Geema
Categories Salad Dressings
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a covered jar and shake well.
- Chill in refrigerator.
- Before serving, shake thoroughly.
Nutrition Facts : Calories 228.3, Fat 22.9, SaturatedFat 3, Cholesterol 1.7, Sodium 781.3, Carbohydrate 3.6, Fiber 2.1, Sugar 0.5, Protein 3.4
EASY ANCHOVY VINAIGRETTE
This quick homemade salad dressing is just right for a Niçoise salad, or to add some savory flavor to any tossed salad.
Provided by Patsy Jamieson
Categories Healthy Anchovy Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Peel and crush garlic and place on a cutting board. Sprinkle with salt and mash into a paste with the side of a chef's knife. Transfer to a small bowl. Add mustard, anchovy paste (or miso), and pepper; whisk until blended. Whisk in vinegar until blended. Gradually whisk in oil.
Nutrition Facts : Calories 215 calories, Fat 24 g, SaturatedFat 3 g, Sodium 179 mg
ESCAROLE SALAD WITH ANCHOVY DRESSING
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large wooden salad bowl, mash the anchovies with a fork until they form a paste. Whisk in mustard and vinegar. Drizzle in the olive oil while whisking to create an emulsion. Adjust the seasonings with and salt and black pepper, to taste. Add the escarole, green onions and olives to the bowl and gently toss to coat the leaves with the dressing. Serve immediately.
Nutrition Facts : Calories 184 calorie, Fat 18.5 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 283 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 1.5 grams, Sugar 0 grams
ROMAINE SALAD WITH ANCHOVY DRESSING AND PARMESAN
Provided by Maggie Ruggiero
Categories Salad Garlic Brunch Side Quick & Easy Dinner Lunch Parmesan Lettuce Anchovy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
- Toss lettuce with dressing, then with cheese.
SALAD WITH ANCHOVY-MUSTARD VINAIGRETTE
Anchovies add a salty depth of flavor to this bright, garlicky salad dressing. Here it's tossed with radicchio and arugula, but it will work on any full-flavored salad greens. Try it on frisée, spinach or raw baby kale. If you want to make this in a blender, double the quantities so the dressing emulsifies properly. Leftovers will keep in the refrigerator for up to three days.
Provided by Melissa Clark
Categories quick, salads and dressings
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice. Slowly whisk in oil until combined. Season with salt and pepper and more lemon if desired.
- In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves. Serve immediately.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 139 milligrams, Sugar 1 gram, TransFat 0 grams
HERB, LEMON, AND ANCHOVY DRESSING
Flecked with anchovies and lemon zest, this bright dressing has flavors in common with the classic Caesar, but the mint, parsley, and chives take it to a whole new place. Toss it with leaves of romaine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Shake together anchovy fillets, parsley, olive oil, mint, chives, vinegar, zest, lemon juice, salt, and pepper.
ANCHOVY AND CAPER SALAD DRESSING
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
Steps:
- Mix together all ingredients in a bowl. No salt needed because of the capers and anchovies.
- Thanks Leslie for the cookbook!
ANCHOVY-GARLIC DRESSING
Tasting this bold dressing on its own, straight out of the jar, might make your eyes widen. It is very assertive. But don't tone it down thinking there must be an error. The high ratio of potent raw garlic to bright lemon juice to salty anchovy is very much on purpose - once you spoon the dressing over cold braised celery hearts or fennel heads or steamed cauliflower or leafy mustard greens, the ferocity is tamed. If it didn't start so high and assertive, it would become docile rather than perfectly obedient.
Provided by Gabrielle Hamilton
Categories easy, quick, salads and dressings, side dish
Time 10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place lemon juice, anchovies, garlic, kosher salt and red-pepper flakes in a medium bowl.
- Stir (don't whisk) in the olive oil.
- Season to taste with salt and several good grinds on the pepper mill for a bright, bracing dressing. Cover, and refrigerate for up to 2 weeks.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 123 milligrams, Sugar 0 grams
SUMMER SALAD WITH ANCHOVY DRESSING
A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
- For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.
Nutrition Facts : Calories 256 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium
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