PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
- When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.
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
ESCAROLE SALAD WITH ANCHOVY VINAIGRETTE
Provided by Marc Murphy
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the croutons: Preheat the oven to 350 degrees F; position an oven rack in the middle of the oven.
- In a large bowl, toss the bread cubes with the olive oil, salt and pepper. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Let cool. (The croutons will keep in an airtight container for up to 3 days.)
- For the escarole: Preheat a grill on medium heat.
- Cut the escarole head in half, then wash and dry. Grill the escarole cut-side down to give it a little char, about 3 minutes. (Do not flip and cook the other side. We are looking for just some of the escarole to be charred.) Set aside and let cool.
- For the warm anchovy vinaigrette: In a small saucepot, heat 1 tablespoon olive oil over low heat until shimmering. Add the shallots and anchovies and cook, stirring, until the shallots have softened and the anchovies fall apart and dissolve in the oil, 2 to 3 minutes. Stir in the red pepper flakes. Add the vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in the remaining 4 tablespoons oil.
- Cut the escarole into 1-inch pieces and put in a large bowl. Add the vinaigrette and croutons and toss to combine. Season with salt and pepper.
NIçOISE SALAD WITH BASIL AND ANCHOVY-LEMON VINAIGRETTE
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. You can add a boiled egg if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time. Which is just what you want in the steamiest time of the year.
Provided by Melissa Clark
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
- Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
- On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 593 milligrams, Sugar 3 grams, TransFat 0 grams
ANCHOVY VINAIGRETTE
Make and share this Anchovy Vinaigrette recipe from Food.com.
Provided by Cluich
Categories European
Time 5m
Yield 2/3 cups
Number Of Ingredients 5
Steps:
- In a blender, purée the anchovies, vinegar, and garlic together on high speed until smooth. Reduce the blender speed to medium and slowly pour in the olive oil, blending until the vinaigrette is emulsified and thick. Season with the pepper.
Nutrition Facts : Calories 1489.2, Fat 164.3, SaturatedFat 22.9, Cholesterol 20.4, Sodium 884.3, Carbohydrate 1.5, Fiber 0.1, Protein 7.2
More about "basic anchovy vinaigrette food"
CHRISTINE'S HOUSE DRESSING (LEMON-ANCHOVY VINAIGRETTE)
From thekitchn.com
Estimated Reading Time 3 mins
CAESAR-ISH DRESSING (ANCHOVY VINAIGRETTE) | GIMME …
From gimmesomeoven.com
5/5 (4)Total Time 5 minsServings 0.5
ANCHOVY VINAIGRETTE | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
ANCHOVY VINAIGRETTE - EATINGWELL
From eatingwell.com
BASIC VINAIGRETTE RECIPE (PLUS 3 ESSENTIAL VARIATIONS!)
From cookieandkate.com
BASIC VINAIGRETTE RECIPE - LOS ANGELES TIMES
From latimes.com
EASY ANCHOVY VINAIGRETTE - EATINGWELL
From eatingwell.com
ANCHOVY-MUSTARD VINAIGRETTE - SIMPLY RECIPES
From simplyrecipes.com
LEMON-ANCHOVY VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
CREAMY ANCHOVY VINAIGRETTE - GARLIC & ZEST
From garlicandzest.com
ITALIAN ANTIPASTO PLATTER WITH ANCHOVY VINAIGRETTE
From oursaltykitchen.com
ANCHOVY VINAIGRETTE RECIPE • SEAFOOD NUTRITION PARTNERSHIP
From seafoodnutrition.org
ANCHOVY TOASTS WITH FRESH TOMATO VINAIGRETTE - FOOD & WINE
From foodandwine.com
RADICCHIO, ENDIVE, AND ANCHOVY SALAD RECIPE - SERIOUS EATS
From seriouseats.com
MAKE ANCHOVY VINAIGRETTE, THE SAUCE OF GODS - THE TAKEOUT
From thetakeout.com
ANCHOVY VINAIGRETTE RECIPE | GOOP
From goop.com
THIS FRENCH VINAIGRETTE WEARS ITS FISHINESS WITH PRIDE
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love