Best 4 Anchovy Lemon Dip With Green Beans Recipes

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Title: Delightful Duo: Anchovy Lemon Dip with Green Beans and Caprese Skewers

Immerse yourself in a culinary journey of flavors as we present two delectable recipes that are perfect for any occasion. First, let's embark on creating an explosion of taste with the Anchovy Lemon Dip. This luscious dip, crafted with a harmonious blend of briny anchovies, tangy lemon, and aromatic herbs, is guaranteed to tantalize your taste buds. Accompany this exquisite dip with crisp green beans, providing a refreshing crunch and a delightful contrast in texture.

Next, we'll embark on a Mediterranean adventure with our Caprese Skewers. Picture perfectly ripe cherry tomatoes, velvety fresh mozzarella, and aromatic basil leaves, all串联在skewers, ready to be drizzled with a drizzle of olive oil and a sprinkle of balsamic glaze. These colorful skewers not only delight the palate but also create an eye-catching presentation.

These recipes are culinary gems that are not only delicious but also versatile. Whether you're hosting a casual gathering or preparing a sophisticated appetizer spread, the Anchovy Lemon Dip with Green Beans and Caprese Skewers are sure to impress your guests and create lasting memories. So, gather your ingredients, ignite your culinary passion, and let's dive into the world of flavors!

Check out the recipes below so you can choose the best recipe for yourself!

TRAY BAKED SALMON WITH OLIVES, GREEN BEANS, ANCHOVIES AND TOMATOES



Tray Baked Salmon with Olives, Green Beans, Anchovies and Tomatoes image

The idea of this dish is to bake your salmon plainly with a little olive oil and sea salt. In the same tray, bake the tomatoes, olives and blanched green beans, laying anchovies over the beans. As the anchovies cook they fall apart, and as the olives roast they sort of infuse a smoky flavor with the tomatoes. This is a really choice combination - you must try it.

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

7 ounces green beans
20 small cherry tomatoes
1 to 2 good handfuls black olives
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 (8-ounce) thick salmon fillet steaks, with or without skin, but definitely pin-boned
2 lemons
1 handful fresh basil, picked
12 anchovy fillets
1/2 small clove of garlic, peeled
1 teaspoon salt
1 large egg yolk*
1 teaspoon Dijon mustard
Approximately 1 cup extra virgin olive oil
Approximately 1 cup olive oil
Lemon juice, to taste
Salt and freshly ground black pepper

Steps:

  • Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
  • Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
  • This is very tasty with some homemade mayonnaise or aioli.
  • Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings

ANCHOVY LEMON DIP WITH GREEN BEANS



Anchovy Lemon Dip with Green Beans image

This dip has all the umami seductiveness of a bagna cauda. In August's heat, however, you'll be thrilled that it's a cool version and not too heavy-just thick enough to cling to green beans.

Yield Makes 6 (hors d'oeuvre) servings

Number Of Ingredients 7

1 cup plus 2 tablespoons sour cream, divided
2 tablespoons water
1 (2-ounce) can flat anchovy fillets in oil, rinsed and drained
2 garlic cloves, finely chopped
1/3 cup mayonnaise
1 to 2 tablespoons fresh lemon juice
1 1/2 pounds green or wax beans, trimmed

Steps:

  • Stir together 2 tablespoons sour cream with water, anchovies, and garlic in a small saucepan, then cook at a bare simmer, whisking frequently, 10 minutes. Force through a fine-mesh sieve into a bowl.
  • Whisk in mayonnaise, 1/2 teaspoon pepper, 1/4 teaspoon salt, remaining cup sour cream, and lemon juice (to taste). Chill, covered, at least 1 hour and up to 2 days.
  • While dip chills, blanch beans in 3 quarts boiling water with 1 tablespoon salt 1 minute, then drain and immediately chill in an ice bath 5 minutes. Drain well and pat dry. Serve with dip.

GREEN BEANS WITH ANCHOVY BUTTER



Green Beans with Anchovy Butter image

Provided by Marian Burros

Categories     side dish

Time 20m

Yield 12 servings

Number Of Ingredients 3

6 to 8 anchovy fillets
4 tablespoons unsalted butter
4 pounds green beans, trimmed

Steps:

  • Rinse anchovies, drain them well, and chop them finely. In a small skillet over low heat, melt the butter. Add the anchovies, and stir until they fall apart and the mixture is smooth. Remove from the heat and set aside.
  • Steam the green beans until just tender, 7 to 10 minutes, depending on their size. Drain well, return the beans to the pan, and place over low heat. Add the anchovy butter. Stir for a minute or 2 until beans are hot and thoroughly coated with butter. Transfer them to a warmed serving dish, and serve immediately.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 95 milligrams, Sugar 5 grams, TransFat 0 grams

LEMONY WHITE BEANS WITH ANCHOVY AND PARMESAN



Lemony White Beans With Anchovy and Parmesan image

These white beans, adapted from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019), could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad. While this dish is beautifully seasonally agnostic, it is a summery dream with grilled whole trout or lamb shoulder, and lots of cold red or white wine, preferably in the sunny outdoors.

Provided by Alison Roman

Categories     dinner, lunch, quick, weekday, beans, main course, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup olive oil
4 garlic cloves, thinly sliced
4 anchovy fillets
2 tablespoons salted capers, rinsed, or 1 tablespoon brined capers
1 teaspoon red-pepper flakes
2 (15-ounce) cans white beans, such as cannellini, Great Northern or navy, drained and rinsed
Kosher salt and freshly ground black pepper
1 head of escarole or chard, trimmed and torn into large pieces
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves, leaves and tender stems
A hunk of Parmesan or pecorino cheese, for serving
1 lemon, halved

Steps:

  • Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.
  • Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.
  • Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.
  • Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.

Tips:

  • Use fresh anchovies for the best flavor. If you can't find fresh anchovies, you can use jarred anchovies, but be sure to drain and rinse them well before using.
  • If you don't have a food processor, you can mash the anchovies and lemon zest together with a fork.
  • Be careful not to overcook the green beans. They should be tender-crisp, not mushy.
  • Serve the dip with crackers, bread, or vegetables. You can also use it as a spread for sandwiches or wraps.

Conclusion:

Anchovy lemon dip with green beans is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to get your kids to eat their vegetables. So next time you're looking for something tasty and healthy to serve, give this dip a try. You won't be disappointed!

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