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.
TUSCAN KALE SALAD WITH ANCHOVY DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
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
GREEN GODDESS SALAD DRESSING
This classic salad dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. (If you don't have fresh tarragon, you can use 1/4 teaspoon dried, instead.)
Provided by Barrett
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
- Refrigerate until ready to serve and pour over favorite salad or greens.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 2.6 g, Cholesterol 30.1 mg, Fat 58.5 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 8.8 g, Sodium 515 mg, Sugar 0.9 g
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
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
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
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
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!
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
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
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
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
ESCAROLE SALAD WITH ANCHOVY DRESSING
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
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
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
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
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
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
ANCHOVY VINAIGRETTE
Provided by Mark Bittman
Categories quick, condiments, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 6
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.)
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 112 milligrams, Sugar 0 grams
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.
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