Bibb And Parsley Salad With Anchovy Dressing Recipes

Steps:

• Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
• Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

Steps:

• In a large bowl, mash the anchovy fillets with the back of a fork. Whisk in the lemon juice, olive oil, and sugar; season with salt and pepper. Add lettuce and parsley. Toss to combine.

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.

Steps:

• Rinse 2 or 3 anchovy fillets, then puree in a blender with a handful each of chopped chives and parsley and the juice of 1 lemon. Add 1/2 cup mayonnaise and 1/2 cup sour cream and blend until smooth. Season with salt and pepper, then drizzle over Bibb lettuce.

Steps:

• Whisk together lemon juice, oils, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lettuce, herbs, and cucumber with just enough dressing to coat.

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.

Steps:

• Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
• Put all the dressing ingredients into a small bowl with some salt and pepper, then whisk vigorously with a fork until thickened. Drizzle over the beef and salad and serve.

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.

Steps:

• Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
• Toss lettuce with dressing, then with cheese.

Steps:

• In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add lettuce, celery slices and leaves, and parsley; toss to combine.

Steps:

• In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.