Anchovydressing Recipes

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GARLIC ANCHOVY SALAD DRESSING



Garlic Anchovy Salad Dressing image

"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

2 tablespoons lemon juice
2 tablespoons sour cream
2 tablespoons mayonnaise
2 to 3 anchovy fillets
1/3 cup grated Parmesan cheese
2 garlic cloves, peeled
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
1/3 cup canola oil

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



Anchovy Salad Dressing image

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

6 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon pepper
1 clove garlic, pressed
2 anchovy fillets, chopped fine

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



Easy Anchovy Vinaigrette image

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

1 medium clove garlic
⅛ teaspoon salt
1 teaspoon Dijon mustard
½ teaspoon anchovy paste (or white miso)
¼ teaspoon ground pepper
⅓ cup white-wine vinegar
⅓ cup olive oil

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



Escarole Salad with Anchovy Dressing image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 anchovies packed in oil, minced
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
3 green onions, chopped
3 tablespoons chopped olives, of choice from olive bar

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



Romaine Salad with Anchovy Dressing and Parmesan image

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

5 flat anchovy fillets, finely chopped
2 small garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon white-wine vinegar
1/4 cup extra-virgin olive oil
3 hearts of romaine (20 to 22 ounces total), torn into pieces
6 ounces Parmigiano-Reggiano, shaved with a vegetable peeler

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



Salad With Anchovy-Mustard Vinaigrette image

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

2 garlic cloves, finely chopped
Kosher salt and black pepper, as needed
6 anchovy fillets, finely chopped
1 tablespoon Dijon mustard
4 teaspoons fresh lemon juice, more to taste
1/2 cup extra-virgin olive oil
2 quarts cleaned arugula
1 small head radicchio, trimmed and thinly sliced

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



Herb, Lemon, and Anchovy Dressing image

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

3 finely chopped oil-packed anchovy fillets
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped chives (or scallion)
1 tablespoon white-wine vinegar
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Shake together anchovy fillets, parsley, olive oil, mint, chives, vinegar, zest, lemon juice, salt, and pepper.

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-GARLIC DRESSING



Anchovy-Garlic Dressing image

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

4 lemons, juiced and strained (about 3/4 cup)
20 oil-packed anchovy fillets (from one 3.5-ounce jar), drained and minced
9 fresh, sticky, assertive garlic cloves, finely grated using a Microplane
2 teaspoons kosher salt, plus more if desired
1 teaspoon red-pepper flakes
2 cups extra-virgin olive oil
Freshly ground black pepper

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



Summer salad with anchovy dressing image

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

140g green beans
300g new potatoes , sliced
4 eggs
handful pitted black olives
225g cherry tomato , halved
2 Baby Gem lettuces , leaves separated
2 anchovies
1 tbsp red wine vinegar
3 tbsp olive oil

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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