Lemon Anchovy Vinaigrette Recipes

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NIçOISE SALAD WITH BASIL AND ANCHOVY-LEMON VINAIGRETTE



Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette image

Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. You can add a boiled egg if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time. Which is just what you want in the steamiest time of the year.

Provided by Melissa Clark

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 large garlic clove, minced
2 anchovy fillets, chopped
1/4 teaspoon salt, more as needed
2 tablespoons lemon juice
3/4 teaspoon grated lemon zest
1/2 teaspoon Dijon mustard
1/3 cup olive oil, more as needed
1/4 pound baby red potatoes
1/2 pound haricots verts or green beans
1 tablespoon finely chopped basil
8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced
2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved
2 (6 or 7-ounce) cans tuna packed in olive oil, drained
4 hard-boiled eggs (optional)
1/2 cup pitted kalamata olives, sliced
Freshly cracked black pepper, for serving
Flaky sea salt, for serving
Torn basil leaves, for serving

Steps:

  • Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
  • Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
  • On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 593 milligrams, Sugar 3 grams, TransFat 0 grams

CEDAR SMOKED SALMON CAESAR WITH MEYER LEMON TRUFFLE ANCHOVY VINAIGRETTE



Cedar Smoked Salmon Caesar with Meyer Lemon Truffle Anchovy Vinaigrette image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 22

1 baguette or small loaf bread
2 ounces melted butter
1 ounce virgin olive oil
Salt and freshly ground black pepper
2 cloves garlic
2 ounces Meyer lemon juice, regular lemon juice can be substituted
2 ounces red wine vinegar
1 anchovy fillet
1 tablespoon Dijon mustard
1 teaspoon Worcestershire
3 dashes hot sauce
Salt and pepper
1 egg yolk
1 ounce truffle olive oil
2 ounces fruity virgin olive oil
Grated Parmesan
4 (2 1/2-ounce) chunks salmon fillets
1 ounce light olive oil
Kosher salt
Freshly ground black pepper
8 romaine hearts or 4 heads regular romaine, small as possible, trimmed
1 to 2 ounces grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • To make the croutons: Cut the bread into squares. Combine melted butter and olive oil. Toss bread squares in the oil and melted butter combination and season with salt and pepper. Place on a baking sheet in 1 layer. Bake, tossing several times in the cooking process, until they are golden brown, crispy on the outside and a little soft inside, 10 to 15 minutes. Cool at room temperature and reserve. Do not refrigerate.
  • To make the vinaigrette: In a food processor, add garlic, lemon juice, vinegar, anchovy fillet, Dijon, Worcestershire, hot sauce, salt, pepper, and egg yolk and process for 15 seconds. With the processor running, slowly drizzle in the truffle oil and the olive oil. This recipe will make twice the amount that you need for a salad for 6 people.
  • It is difficult to make a smaller quantity in a food processor. The vinaigrette will keep up to 1 week, well covered, in the refrigerator. The salad is good enough to serve twice in 1 week.
  • Preheat a grill to high.
  • To make the Salad: In a mixing bowl, drizzle the chunks of salmon with enough oil just to coat. Season with salt and pepper. Remove the plank from the water and brush with some oil. Place the plank either on the grill or next to an open fire in a wood oven. Allow it to just catch fire. Put it out, and do the same to the other side of the plank. Place the fish pieces directly onto the plank, about 1-inch apart. Return it to the grill. The plank should be arranged near the fire so that it smolders on the edges, creating smoke that surrounds the fish. Allow this to continue, placing it near the fire in such a way that it smolders but does not catch fire.
  • Cook the fish to medium rare, about 6 minutes.
  • While the salmon is cooking, place the whole, but separated romaine leaves in a large mixing bowl with the croutons. Ladle about 1/2 of the vinaigrette over the whole leaves, season with salt and pepper and toss just to coat the leaves. Sprinkle the grated Parmesan over the salad and give the salad a final gentle toss. Arrange the leaves and the croutons on 6 chilled plates. Flake the salmon on its natural separations and divide evenly over the salads.

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

CHICORY SALAD WITH LEMON ANCHOVY VINAIGRETTE



Chicory Salad with Lemon Anchovy Vinaigrette image

Wash the radicchio and escarole -- the chicories -- in advance, and keep them in the refrigerator so the salad will be cool and crisp when served.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 lemon
1/2 teaspoon Dijon mustard
2 anchovy fillets, finely chopped
6 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
1 small head radicchio
1 small head escarole

Steps:

  • Finely grate the zest from the lemon. Squeeze the juice from the lemon, and discard the seeds. Combine the lemon zest, lemon juice, mustard, and anchovies in a small bowl. Whisk in the olive oil, and sprinkle with the salt and pepper.
  • Discard the outer leaves of the radicchio and escarole. Cut out the tough cores, and tear the leaves into bite-size pieces. Place in a mixing bowl. Season with salt and pepper, and drizzle with salad dressing. Lightly toss to coat. Serve on salad plates.

BASIC ANCHOVY VINAIGRETTE



Basic Anchovy Vinaigrette image

Makes a generous cup

Provided by Alan Bergo

Categories     Salad

Number Of Ingredients 8

1 tablespoon 30 grams anchovy paste
2 oz 1/4 cup fresh lemon juice or red wine vinegar (juice from 1 large lemon)
6 oz ¾ cup blended olive oil
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 small clove garlic
1 teaspoon Dijon mustard
1 tablespoon cold water

Steps:

  • Grate, press, or mince the garlic and combine with the lemon juice, anchovy paste, Dijon, salt and pepper in the bowl of a blender or food processor.
  • Drizzle in the oil slowly, along with the tablespoon of water, running the machine on medium-high, until you get a creamy emulsion. Store in a pint jar in the fridge and shake before using.

ROMAINE WITH GARLIC LEMON ANCHOVY DRESSING



Romaine with Garlic Lemon Anchovy Dressing image

Flavorful green salad. Can be prepared in 10 minutes or less.

Provided by Hong Quan

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

1 clove garlic, minced
2 anchovy fillets, rinsed and patted dry
2 teaspoons fresh lemon juice
¼ cup extra virgin olive oil
1 head romaine lettuce
¼ pound Parmesan cheese
salt and pepper to taste

Steps:

  • Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.
  • With a vegetable peeler, shave 1/3 cup parmesan curls.
  • In a blender puree garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified. 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.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 2.8 g, Cholesterol 14 mg, Fat 14.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 4.5 g, Sodium 356.5 mg, Sugar 0.9 g

ARUGULA SALAD WITH LEMON VINAIGRETTE



Arugula Salad with Lemon Vinaigrette image

An easy and refreshing recipe for an arugula salad with lemon vinaigrette. This simple salad is so perfect for the warmer weather and is perfect to serve as a simple side or appetizer.

Provided by Julie Blanner

Categories     Salad

Time 5m

Number Of Ingredients 6

¼ cups white wine vinegar ((can substitute red))
¼ cup olive oil
2 tablespoons lemon juice (freshly squeezed or store bought)
pepper (fresh cracked )
arugula
parmesan (fresh shavings)

Steps:

  • In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.
  • Wash and spin the arugula and add to medium mixing bowl.
  • Toss with vinaigrette. Top with fresh grated parmesan.

Nutrition Facts : Calories 61 kcal, Fat 6 g, ServingSize 1 serving

PURPLE AND GREEN KALE SALAD WITH LEMON ANCHOVY VINAIGRETTE



Purple and Green Kale Salad with Lemon Anchovy Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons pine nuts
1 bunch purple or red kale, stems removed
1 bunch lacinato kale, stems removed
1 oil-packed anchovy fillet, minced
1 clove garlic, minced
Juice of 1 lemon (about 2 tablespoons)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/3 cup grated Parmesan
Torn fresh purple basil leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the pine nuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes.
  • Fill a large bowl or pot with very hot tap water. Add the kale and stir for a few seconds just to slightly soften the leaves. Drain and squeeze well to dry. Gather and stack the kale leaves on top of each other on a cutting board, roll them up and thinly slice.
  • Mash the anchovy and garlic to a paste on a cutting board with the flat side of a knife. Transfer to a small bowl and add the lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Whisk in the olive oil.
  • Toss the kale with the Parmesan and pine nuts in a salad bowl. Add just enough vinaigrette to coat, tossing well to combine. Top with the basil.

LEMON-ANCHOVY VINAIGRETTE



Lemon-Anchovy Vinaigrette image

Categories     Salad Dressing     Anchovy     Bon Appétit

Yield Makes about 2/3 cup

Number Of Ingredients 5

2 lemons
4 anchovy fillets packed in oil, drained, finely chopped
1/2 cup olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper

Steps:

  • Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.
  • Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.
  • Do ahead: Dressing can be made 4 days

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