Lemon Anchovy Vinaigrette Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pine nuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes.
• Fill a large bowl or pot with very hot tap water. Add the kale and stir for a few seconds just to slightly soften the leaves. Drain and squeeze well to dry. Gather and stack the kale leaves on top of each other on a cutting board, roll them up and thinly slice.
• Mash the anchovy and garlic to a paste on a cutting board with the flat side of a knife. Transfer to a small bowl and add the lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Whisk in the olive oil.
• Toss the kale with the Parmesan and pine nuts in a salad bowl. Add just enough vinaigrette to coat, tossing well to combine. Top with the basil.

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

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:

• Finely chop 2 garlic cloves, 2 anchovy fillets packed in oil (drained), 1/2 teaspoon crushed red pepper flakes, and a pinch of kosher salt in a mini-processor. Add 1/2 seeded, finely chopped lemon (with peel) and 1/4 cup (loosely packed) fresh oregano leaves; pulse a few times to coarsely chop. Add 1/4 cup extra-virgin olive oil; process until a coarse purée forms. Season with more salt and fresh lemon juice, if desired. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Steps:

• Finely grate the zest from the lemon. Squeeze the juice from the lemon, and discard the seeds. Combine the lemon zest, lemon juice, mustard, and anchovies in a small bowl. Whisk in the olive oil, and sprinkle with the salt and pepper.
• Discard the outer leaves of the radicchio and escarole. Cut out the tough cores, and tear the leaves into bite-size pieces. Place in a mixing bowl. Season with salt and pepper, and drizzle with salad dressing. Lightly toss to coat. Serve on salad plates.

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Steps:

• Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.
• Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.
• Do ahead: Dressing can be made 4 days

Steps:

• Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.

Steps:

• Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
• Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)

Steps:

• Pound garlic with salt to as smooth a paste as possible with mortar and pestle.
• Add anchovies and pound to a paste.
• Add lemon juice and stir vigorously with pestle to incorporate.
• Add oil in a very slow trickle, stirring vigorously with pestle to incorporate, and continue to stir vigorously until dressing is smooth.
• Toss romaine with dressing in a large bowl and grind pepper over it.
• COOKS' NOTE: If you don't have a mortar and pestle, mince garlic, then mash to a paste with salt using flat side of a large heavy knife. Add anchovies and mash into paste with knife. Whisk together anchovy paste and lemon juice in a small bowl, then add oil in a very slow stream, whisking until combined well.

Steps:

• 1. Stir 8 cups fresh water in pot; add 1?2 cup marjoram sprigs and 1 tablespoon of the olive oil. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until tender. Drain, discarding marjoram sprigs. Cool slightly.
• 2. In a small bowl mash anchovy fillets with a fork. Add parsley, capers, garlic, and mustard; mix thoroughly. Stir in 2 tablespoons of the lemon juice. Add the 1/4 cup olive oil, whisking to combine ingredients. Season to taste with salt. Set aside.
• 3. Brush the tuna and onion slices with remaining 1 tablespoon olive oil; sprinkle lightly with salt and pepper. Grill fish and onion on rack of uncovered grill directly over medium coals for 4 minutes. Turn and grill 4 to 5 minutes more or until tuna is slightly pink in center and onion is tender. (Or arrange the tuna and onion on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 10 minutes or until tuna is slightly pink in center and onion is tender, turning once).
• 4. To serve, spoon beans onto 6 serving plates. Drizzle beans with remaining 4 tablespoons lemon juice. Place a fish fillet on each plate. Drizzle each serving with anchovy mixture. Serve with red onion slices. Sprinkle with additional marjoram sprigs. Makes 6 servings.
• *Test Kitchen Tip: Skinless salmon fillets can be used in place of tuna steaks. Salmon will be done when it flakes easily with a fork.