Herb Lemon And Anchovy Dressing Recipes

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ROMAINE WITH GARLIC LEMON ANCHOVY DRESSING



Romaine with Garlic Lemon Anchovy Dressing image

Categories     Salad     Blender     Fish     No-Cook     Quick & Easy     Parmesan     Lettuce     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 garlic clove, minced
2 flat anchovy fillets, rinsed and patted dry
2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 small head romaine, leaves separated and cut crosswise into 1/2-inch-wide pieces, washed well, and spun dry (about 6 cups)
1/3 cup Parmesan curls, shaved with a vegetable peeler from at least a 1/4-pound piece of Parmesan at room temperature

Steps:

  • In a blender purée garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified and season with salt and pepper.
  • In a bowl toss romaine with dressing, 1/4 cup Parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining Parmesan curls.

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.

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  • EMULSIFY: The easiest way by far to whip up this dressing is to throw all the ingredients into a mini food processor, if you have one. Then all you need to do is process everything together until all the ingredients have emulsified together nicely. You can make this by hand, but if you do, I’d suggest you finely mince the anchovies, then add them to a small mixing bowl with the olive oil and mash them with a fork until you have a paste, before whisking in the remaining ingredients.
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