Anchovy Salad Dressing Recipes

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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



Garlic Anchovy Salad Dressing image

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.

2 tablespoons lemon juice
2 tablespoons sour cream
2 tablespoons mayonnaise
2 to 3 anchovy fillets
1/3 cup grated Parmesan cheese
2 garlic cloves, peeled
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
1/3 cup canola oil

TUSCAN KALE SALAD WITH ANCHOVY DRESSING

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11



Tuscan Kale Salad with Anchovy Dressing image

Steps:

  • For the Tuscan kale salad: Bring a medium pot of water to a boil over medium-high heat. Turn off the heat. Carefully submerge the kale in the hot water for 1 minute. Drain in a colander and immediately rinse with cold water to halt the cooking process. (The kale should be just slightly wilted and tenderized.) Remove the kale to a towel-lined baking sheet to drain excess water.
  • In a small bowl, combine the raisins, white wine vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes, then drain when ready to serve.
  • For the anchovy dressing: Into a blender add the white wine vinegar, pecorino, shallots honey and anchovies. Blend on high until smooth. With the motor running, slowly pour in the olive oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.
  • When ready to serve, add the toasted hazelnuts and plumped golden raisins and garnish with the shaved pecorino.

Nutrition Facts : Calories 457, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 8 milligrams, Sodium 321 milligrams, Carbohydrate 40 grams, Fiber 11 grams, Protein 16 grams, Sugar 18 grams

2 bunches Tuscan kale, stems removed and leaves sliced into 1/4-inch strips
1/2 cup golden raisins
1/4 cup white wine vinegar
1 cup toasted hazelnuts
Shaved pecorino, for garnish
1/4 cup white wine vinegar
3 tablespoons grated pecorino
2 tablespoons diced shallots
1 teaspoon honey
4 anchovy fillets
1/4 cup plus 1 tablespoon extra-virgin olive oil

SUMMER SALAD WITH ANCHOVY DRESSING

A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 9



Summer salad with anchovy dressing image

Steps:

  • Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
  • For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.

Nutrition Facts : Calories 256 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium

140g green beans
300g new potatoes , sliced
4 eggs
handful pitted black olives
225g cherry tomato , halved
2 Baby Gem lettuces , leaves separated
2 anchovies
1 tbsp red wine vinegar
3 tbsp olive oil

SALAD WITH ANCHOVY-MUSTARD VINAIGRETTE

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



Salad With Anchovy-Mustard Vinaigrette image

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

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

ANCHOVY-GARLIC DRESSING

Tasting this bold dressing on its own, straight out of the jar, might make your eyes widen. It is very assertive. But don't tone it down thinking there must be an error. The high ratio of potent raw garlic to bright lemon juice to salty anchovy is very much on purpose - once you spoon the dressing over cold braised celery hearts or fennel heads or steamed cauliflower or leafy mustard greens, the ferocity is tamed. If it didn't start so high and assertive, it would become docile rather than perfectly obedient.

Provided by Gabrielle Hamilton

Categories     easy, quick, salads and dressings, side dish

Time 10m

Yield 3 cups

Number Of Ingredients 7



Anchovy-Garlic Dressing image

Steps:

  • Place lemon juice, anchovies, garlic, kosher salt and red-pepper flakes in a medium bowl.
  • Stir (don't whisk) in the olive oil.
  • Season to taste with salt and several good grinds on the pepper mill for a bright, bracing dressing. Cover, and refrigerate for up to 2 weeks.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 123 milligrams, Sugar 0 grams

4 lemons, juiced and strained (about 3/4 cup)
20 oil-packed anchovy fillets (from one 3.5-ounce jar), drained and minced
9 fresh, sticky, assertive garlic cloves, finely grated using a Microplane
2 teaspoons kosher salt, plus more if desired
1 teaspoon red-pepper flakes
2 cups extra-virgin olive oil
Freshly ground black pepper

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



Arugula Salad With Anchovy Dressing image

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

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

GARLIC ANCHOVY SALAD DRESSING

Make and share this Garlic Anchovy Salad Dressing recipe from Food.com.

Provided by Marie

Categories     Salad Dressings

Time 5m

Yield 2/3 cup

Number Of Ingredients 10



Garlic Anchovy Salad Dressing image

Steps:

  • Place the first nine ingredient in a blender, cover and process until smooth.
  • While processing, gradually add oil in a steady stream.
  • Transfer to a jar, cover and refrigerate until serving time.

Nutrition Facts : Calories 1479.8, Fat 146.7, SaturatedFat 29.9, Cholesterol 81.5, Sodium 1572.6, Carbohydrate 21.8, Fiber 0.6, Sugar 4.6, Protein 25.1

2 tablespoons lemon juice
2 tablespoons sour cream
2 tablespoons mayonnaise
2 -3 anchovy fillets
1/3 cup grated parmesan cheese
2 garlic cloves
1/4 teaspoon black pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
1/3 cup vegetable oil

ANCHOVY SALAD DRESSING

This dressing is delicious on a Nicoise style salad of steamed green beans, fresh tomatoes, hard boiled eggs and baby greens. I love it on steamed broccoli also. Be adventurous and try this.

Provided by Geema

Categories     Salad Dressings

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6



Anchovy Salad Dressing image

Steps:

  • Combine all ingredients in a covered jar and shake well.
  • Chill in refrigerator.
  • Before serving, shake thoroughly.

Nutrition Facts : Calories 228.3, Fat 22.9, SaturatedFat 3, Cholesterol 1.7, Sodium 781.3, Carbohydrate 3.6, Fiber 2.1, Sugar 0.5, Protein 3.4

6 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon pepper
1 clove garlic, pressed
2 anchovy fillets, chopped fine

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



Anchovy and Caper Salad Dressing image

Steps:

  • Mix together all ingredients in a bowl. No salt needed because of the capers and anchovies.
  • Thanks Leslie for the cookbook!

2 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil
1 teaspoon fresh ground black pepper
6 anchovy fillets, chopped
1 tablespoon small caper

ESCAROLE SALAD WITH ANCHOVY DRESSING

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7



Escarole Salad with Anchovy Dressing image

Steps:

  • In a large wooden salad bowl, mash the anchovies with a fork until they form a paste. Whisk in mustard and vinegar. Drizzle in the olive oil while whisking to create an emulsion. Adjust the seasonings with and salt and black pepper, to taste. Add the escarole, green onions and olives to the bowl and gently toss to coat the leaves with the dressing. Serve immediately.

Nutrition Facts : Calories 184 calorie, Fat 18.5 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 283 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 1.5 grams, Sugar 0 grams

2 anchovies packed in oil, minced
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
3 green onions, chopped
3 tablespoons chopped olives, of choice from olive bar

ANCHOVY AND CAPER DRESSING

A Jamie Oliver recipe. Good hearty dressing for a substantial salad, perhaps a warm potato salad...!

Provided by English_Rose

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5



Anchovy and Caper Dressing image

Steps:

  • Mix together all ingredients.
  • Salt should not be needed because of the anchovies.

Nutrition Facts : Calories 165.5, Fat 17.5, SaturatedFat 2.5, Cholesterol 5.1, Sodium 284.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 1.9

2 tablespoons lemon juice
5 tablespoons olive oil
1 teaspoon fresh ground black pepper
6 anchovy fillets, pounded to a coarse paste
1 tablespoon capers, chopped

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



Roman Garlic and Anchovy Salad Dressing image

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.

3 whole anchovies packed in salt or 6 bottled or canned flat anchovy fillets
1/4 cup plus 2 tablespoons red-wine vinegar
2 to 3 garlic cloves
1/2 cup extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

OUTSTANDING GREEK SALAD DRESSING

Make and share this Outstanding Greek Salad Dressing recipe from Food.com.

Provided by Strawberry Girl

Categories     Salad Dressings

Yield 1 batch

Number Of Ingredients 7



Outstanding Greek Salad Dressing image

Steps:

  • To make dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade. Whirl until blended.
  • Continuing to whirl, gradually add the oil, drop by drop at first, then in a thinly steady stream.
  • The dressing will thicken.
  • Continuing to whirl, add the anchovies or anchovy paste. Taste and add more salt, if needed.
  • The dressing can be used right away or covered and left at room temperature. If making the dressing more than 1 day ahead, cover and refrigerate.

Nutrition Facts : Calories 504.3, Fat 54.9, SaturatedFat 7.7, Cholesterol 6.8, Sodium 877.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.1, Protein 2.6

1 clove garlic, coarsely chopped
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 pinch cayenne
1/4 cup olive oil
2 anchovy fillets or 1 teaspoon anchovy paste, chopped

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