Summer Salad With Anchovy Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

WILD ARUGULA, CELERY AND APPLE SALAD WITH ANCHOVY DRESSING



Wild Arugula, Celery and Apple Salad With Anchovy Dressing image

The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan's wonderful new cookbook, "Bitter." I have reduced the anchovies significantly, not because I don't adore anchovies, but to reduce the sodium levels, which would be too high if an entire can were used. The salad presents a delicious play of bitter, pungent, sweet and salty flavors.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer

Time 20m

Yield Serves 4

Number Of Ingredients 10

3 anchovy fillets
5 tablespoons extra virgin olive oil
1 large garlic clove, green germ removed, minced
1 tablespoon fresh lemon juice or sherry vinegar
1 teaspoon Dijon mustard
Freshly ground pepper
4 cups arugula, preferably feathery wild arugula, stemmed
2 cups thinly sliced celery, from the inner stalks of the bunch
2 tablespoons chopped celery leaves
1 tart apple, such as a Pink Lady or Granny Smith, thinly sliced and tossed with 2 teaspoons lemon juice

Steps:

  • Make dressing. Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use the pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add olive oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding the next. Season to taste with freshly ground pepper.
  • In a salad bowl, toss together arugula, celery and celery leaves, and apple slices. Add dressing, toss until coated, and serve.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 5 grams, TransFat 0 grams

ROMAINE SALAD WITH ANCHOVY AND LEMON



Romaine Salad With Anchovy and Lemon image

Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

1 (3-pack) romaine hearts, or 6 to 8 heads baby romaine
1 teaspoon grated lemon zest, plus 3 tablespoons juice (from 1 lemon)
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste or grated
4 anchovy fillets, chopped
1/4 cup extra-virgin olive oil
Salt and pepper
Chunk of Parmesan, for finishing

Steps:

  • Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
  • Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
  • Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.

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

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

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.

THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED



The Last Caesar Salad Recipe You'll Ever Need image

This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.

Provided by Britt Brouwer

Categories     Salad     Green Salad Recipes     Caesar Salad Recipes

Time 1h20m

Yield 32

Number Of Ingredients 8

2 anchovy fillets
2 cloves garlic, chopped, or to taste
1 cup mayonnaise
⅓ cup grated Parmesan cheese
¼ cup half-and-half
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce

Steps:

  • Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 0.6 g, Cholesterol 4.3 mg, Fat 5.9 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 77 mg, Sugar 0.1 g

More about "summer salad with anchovy dressing recipes"

SUMMER VEGETABLE AND POTATO SALAD WITH ANCHOVY …
Jul 17, 2018 In a saucepan of boiling salted water, cook the yellow beans until just tender, 3 minutes. Using a slotted spoon, transfer the beans to a baking …
From foodandwine.com
  • In a saucepan of boiling salted water, cook the yellow beans until just tender, 3 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool. Add the green beans to the boiling water and cook until just tender, 2 minutes. Using the slotted spoon, add the green beans to the baking sheet. Let cool, then pat dry.
  • Add the garlic, bay leaves, thyme, rosemary and peppercorns to the boiling water. Add the potatoes and simmer over moderately high heat until tender, about 20 minutes. Drain the potatoes, reserving the garlic cloves. Discard the seasonings.
  • Meanwhile, in a small bowl, soak the anchovies in the milk for 10 minutes. Drain the anchovies, then coarsely chop them and transfer to a blender. Add the olive oil and the reserved garlic and puree. With the machine on, slowly add the vinegar. Scrape the dressing into a bowl, season with salt and pepper and stir in the parsley and marjoram.
  • Slice the boiled potatoes 1/4 inch thick and put them in a large bowl. Add half of the anchovy dressing and toss gently. Add the yellow and green beans, the cherry tomatoes and the remaining dressing, toss gently and serve.


ANCHOVY-MUSTARD VINAIGRETTE - SIMPLY RECIPES
Mar 1, 2022 Add the minced garlic to the bowl of anchovies along with the mustard and vinegar. Slowly, drizzle in the olive oil into the bowl while simultaneously whisking the ingredients with a …
From simplyrecipes.com


SUMMER SALAD WITH ANCHOVY DRESSING - THE COOKING …
add all dressing ingredients into a jar, shake well to emulsify; cut asparagus into 1’’ pieces; In a large bowl, throw in asparagus, lettuce, tomato, eggs, parsley – coat with 3-4 tablespoons of the dressing; season with pepper, sprinkle over …
From thecookingguy.com


HOMEMADE CHICKEN CAESAR SALAD RECIPE - COOK EAT GO
Aug 24, 2024 Homemade Chicken Caesar Salad Recipe. By Jenny August 24, 2024 August 24, 2024 22 . 22. Shares. ... Caesar salad dressing is made with anchovies or anchovy paste, Garlic, lemon juice, dijon mustard, …
From cookeatgo.com


LEBANESE TABBOULEH SALAD - SALADS FOR LUNCH
14 hours ago Why You’ll Love This Easy Tabbouleh Salad Recipe. Quick to Make: With just 20 minutes of prep and simple ingredients, you’ll have a salad that’s ready to impress. Year …
From salads4lunch.com


ANCHOVY CAESAR SALAD DRESSING - PUNCHFORK
Anchovy Caesar Salad Dressing, a recipe from Peel with Zeal. Punchfork. Log in Sign up Recipes Publishers About ... Anchovy Caesar Salad Dressing 5 mins 32 / 100. Score. Peel with Zeal 9. …
From punchfork.com


GREEK SUMMER SALAD WITH ANCHOVIES
Jul 5, 2018 Since anchovies are typically only found in cans here and are usually very salty, a little dab will do ya’. But even their stronger flavor blends so well with the tomatoes and feta cheese and the light crunch of the sweet …
From mostly-greek.com


SUMMER GREENS SALAD WITH TOMATO VINAIGRETTE
Apr 18, 2024 The anchovy in the breadcrumbs and sun-dried tomatoes in the vinaigrette are subtle, but key to adding umami. Using a variety of greens gives this simple summer salad an interesting mix of textures. The anchovy in the …
From eatingwell.com


GARDEN SALAD WITH ANCHOVY DRESSING – EAT. HEAL. REPEAT.
Easy Anchovy Dressing. Makes: enough dressing for 2 large salads or 4 side salads Takes: 5 minutes. Ingredients. 3 anchovy fillets 1 large clove of garlic (or two, if you can handle more) …
From eathealrepeat.com


WHITE BEAN SALAD WITH ANCHOVY VINAIGRETTE | THE …
Jan 15, 2024 Make the anchovy dressing: In a medium bowl, mix together the olive oil, red wine vinegar, garlic, mustard, anchovies, salt and pepper. Add the red onions and toss to coat. Set aside to marinate at room temperature for …
From themodernproper.com


CHRISTINE'S HOUSE DRESSING (LEMON-ANCHOVY …
Sep 16, 2021 This dressing came about from a craving for Caesar salad. I wanted the same background notes of anchovy, the same punch from garlic, and the same zing from lemon, so I started with a big squeeze of anchovy paste …
From thekitchn.com


ANCHOVY CAESAR SALAD DRESSING - PEEL WITH ZEAL
1 day ago Anchovies-The key ingredient to our dressing and adds an umami flavor.Use anchovy fillets or substitute with anchovy paste. Egg Yolks- Essential for a rich and creamy dressing. …
From peelwithzeal.com


SUMMER ANCHOVY SALAD RECIPE - BON APPéTIT
Jul 16, 2012 Preparation. Arrange tomato wedges on a plate. Drizzle with oil and vinegar. Top with egg and capers, then drape anchovy fillets over. Top with parsley.
From bonappetit.com


KEEP COOL ALL SUMMER WITH THESE 15 FRESH SALAD IDEAS
1 day ago A mix of fresh and fancy, Asparagus and Shrimp Salad is Summer on a plate. It’s light, bright, and has just the right crunch to keep things exciting. The shrimp add a touch of …
From allwaysdelicious.com


6 PARMIGIANO REGGIANO RECIPES TO TRY | WOOLWORTHS TASTE
16 hours ago 1. Borlotti bean-and-Parmesan salad. You don't have to wait for braai season to enjoy a bean salad. Toss borlotti beans, anchovies and olives and dress in a lemony …
From taste.co.za


BEST CLASSIC CLASSIC CAESAR SALAD WITH ANCHOVIES
Jun 30, 2021 The original recipe never used anchovy. Dressing - If you are pressed for time then replace the oil and eggs by weight with ready-made good quality mayonnaise. Adjust the consistency with a touch of water if you need …
From pantsdownapronson.com


3 SIMPLE WAYS TO GIVE CAESAR DRESSING A SPICY TWIST
15 hours ago Caesar salad is easily one of the more popular varieties of the dish, mainly because of the rich dressing that the lettuce and croutons are tossed in. Depending on the …
From tastingtable.com


BLT SALAD WITH AVOCADO AND BUTTERMILK DRESSING
Nov 15, 2024 How to Make BLT Salad with Avocado and Buttermilk Dressing. Creating this delicious BLT Salad with Avocado and Buttermilk Dressing is simple, and each step adds …
From amazingfoodanddrink.com


RICK STEIN LETTUCE, ANCHOVY, EGG SALAD RECIPE | SIMPLE SALADS
large anchovy fillets in olive oil, drained and cut on the diagonal into 2.5cm pieces For the dressing: 1 small garlic clove, crushed 1 large free-range egg yolk 1tsp Dijon mustard 2 tbsp …
From thehappyfoodie.co.uk


Related Search