Indulge in a symphony of flavors with our diverse collection of anchovy salad dressing recipes. From the classic and elegant French Dressing to the tangy and versatile Anchovy Vinaigrette, our curated selection offers a range of options to elevate your salads. Experience the bold and briny notes of anchovies harmonizing perfectly with other ingredients, creating a delightful balance of flavors. Whether you prefer a simple and straightforward dressing or one with a complex blend of herbs and spices, our recipes cater to every palate.
**French Dressing:** This classic French Dressing showcases the harmonious marriage of anchovies, vinegar, oil, and herbs. Its simplicity allows the natural flavors of each ingredient to shine through, resulting in a versatile dressing that complements a wide variety of salads.
**Anchovy Vinaigrette:** Experience a burst of tangy and savory flavors with this Anchovy Vinaigrette. The combination of anchovies, lemon juice, Dijon mustard, and fresh herbs creates a well-balanced dressing that adds a vibrant touch to your salads.
**Caesar Dressing:** Indulge in the iconic Caesar Dressing, where anchovies play a crucial role in delivering its distinctive umami flavor. The interplay of anchovies, Parmesan cheese, lemon juice, and Worcestershire sauce creates a rich and creamy dressing that perfectly complements romaine lettuce and croutons.
**Anchovy Lemon Dressing:** Discover the refreshing simplicity of this Anchovy Lemon Dressing. The combination of anchovies, lemon juice, olive oil, and a touch of garlic delivers a light and zesty dressing that brightens up any salad.
**Green Goddess Dressing:** Embark on a culinary journey with this vibrant Green Goddess Dressing. Anchovies lend their savory depth to a blend of fresh herbs, avocado, buttermilk, and sour cream, resulting in a creamy and herbaceous dressing that transforms salads into a feast for the senses.
**Anchovy Mustard Dressing:** Experience the piquant and tangy flavors of this Anchovy Mustard Dressing. The harmonious blend of anchovies, Dijon mustard, vinegar, and honey creates a bold and flavorful dressing that adds a spicy kick to your salads.
GARLIC ANCHOVY SALAD DRESSING
"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
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.
ROMAINE SALAD WITH ANCHOVY DRESSING AND PARMESAN
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
Steps:
- Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
- Toss lettuce with dressing, then with cheese.
ROMAN GARLIC AND ANCHOVY SALAD DRESSING
Provided by Faith Willinger
Categories Condiment/Spread Food Processor Fish Garlic No-Cook Quick & Easy Salad Dressing Chill
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.
ARUGULA SALAD WITH ANCHOVY DRESSING
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
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
ESCAROLE SALAD WITH LEMON-AND-ANCHOVY DRESSING
Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, peel lemon zest in long strips. With a very sharp knife, slice strips into a fine julienne. Squeeze 1 tablespoon juice.
- In a small bowl, combine lemon juice, garlic, anchovies, and mustard. Slowly whisk in oil in a steady stream until emulsified. Season with salt and pepper.
- Combine zest, escarole, and olives in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons dressing; toss to combine. Add more dressing as desired; serve. (Extra dressing can be stored in refrigerator up to 2 days.)
ANCHOVY AND CAPER SALAD DRESSING
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
Steps:
- Mix together all ingredients in a bowl. No salt needed because of the capers and anchovies.
- Thanks Leslie for the cookbook!
ESCAROLE SALAD WITH ANCHOVY-GARLIC DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 3 tablespoons red wine vinegar, 4 minced anchovies and 1 grated garlic clove in a large bowl. Whisk in 1/3 cup olive oil; season with salt and pepper. Add 1 chopped small head escarole, 2 cups mixed baby lettuce and 1 cup fresh parsley; toss. Top with croutons.
ROMAINE SALAD WITH ANCHOVY DRESSING
With just a hint of anchovy, this perfectly balanced dressing is salty but not overwhelming. Toss it with whatever greens you have on hand for a quick, easy way to enliven any salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Heat oil in a small saucepan over medium heat. Cook shallot and garlic until just turning translucent, about 2 minutes. Stir in vinegar and anchovies, and remove from heat. Let cool.
- Toss lettuce with dressing just before serving.
PUNTARELLE SALAD WITH ANCHOVY DRESSING
Categories Salad Vegetable No-Cook Quick & Easy Healthy
Number Of Ingredients 6
Steps:
- Use all of the puntarelle-the leaves and the heart. Slice the heart lengthwise in very narrow pieces, then soak in ice water until leaves become curly. To make the dressing, smash together the garlic and the anchovies with a little pepper and enough vinegar to cover the anchovies. (Use plenty of anchovies and garlic if you want a strong taste of these. If you don't like either one, stay away from this recipe.) Now add an equal amount of olive oil and beat well until you have a thick infusion and the oil and vinegar are no longer separated. Put the dressing in the bottom of a salad bowl, add the puntarelle, and mix. Serve with lots of bread on the side to dip into the dressing.
WILD ARUGULA, CELERY AND APPLE SALAD WITH ANCHOVY DRESSING
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
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
Tips:
- For the anchovy paste, use high-quality anchovies packed in olive oil. This will ensure the best flavor.
- If you don't have anchovy paste, you can make your own by blending anchovies, olive oil, and lemon juice in a food processor.
- Use a good quality olive oil for the dressing. This will also help to ensure the best flavor.
- Taste the dressing before adding additional salt or pepper. The anchovies will add a salty flavor, so you may not need to add much additional salt.
- Use the dressing on a variety of salads. It's especially good on green salads, but it can also be used on salads with grilled chicken, fish, or vegetables.
Conclusion:
Anchovy salad dressing is a delicious and versatile dressing that can be used on a variety of salads. It's easy to make, and it's sure to become a favorite in your kitchen.
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