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
CHICORY SALAD WITH LEMON ANCHOVY VINAIGRETTE
Wash the radicchio and escarole -- the chicories -- in advance, and keep them in the refrigerator so the salad will be cool and crisp when served.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
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.
FINGER SALAD WITH ANCHOVY VINAIGRETTE
Tangy anchovy vinaigrette makes a perfect dip for whole leaves of lettuce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a food processor, combine mustard, anchovies, and lemon juice. Process until smooth. With machine running, add oil in a steady stream until smooth and emulsified. Stir in parsley; season with pepper. Serve in small bowls, with lettuces on the side for dipping.
MARINATED POTATO SALAD WITH ANCHOVY VINAIGRETTE
This is a delicious potato salad that includes sausage, olives and many other zesty flavors. It's great to serve at a summer picnic lunch or barbecue.
Provided by wahine
Categories Vinaigrette Dressing
Time 14h5m
Yield 7
Number Of Ingredients 13
Steps:
- In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.
Nutrition Facts : Calories 833.3 calories, Carbohydrate 36.2 g, Cholesterol 54.8 mg, Fat 71 g, Fiber 5 g, Protein 15.7 g, SaturatedFat 14 g, Sodium 1438.5 mg, Sugar 3.3 g
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
ROMAINE SALAD WITH ANCHOVY VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Low/No Sugar Winter Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Combine lemon juice and mustard in small bowl. Gradually whisk in olive oil. Add chopped anchovies. Season dressing with salt and pepper.
- Place lettuce in large bowl. Add dressing and toss to coat.
ROMAINE SALAD WITH ANCHOVY VINAIGRETTE
This is a simple recipe that I have adapted from Bon Appetit. The anchovies are not "in your face" noticeable, but give a sutble flavor. The tomatoes and crutons give colour and crunch. Before using anchovies, I run them under warm water to get all the oil and spines off, then pat dry with paper towel
Provided by Abby Girl
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, add the garlic and anchovies and chop. Add the rest of the ingredients for the dressing and combine. Season with salt and pepper.
- Place lettuce in a bowl and add the tomatoes and crutons. Toss with the dressing ~ or ~ toss the lettuce with the dressing and place the lettuce on the plates. Dress with the tomatoes and crutons.
Nutrition Facts : Calories 326.8, Fat 23.6, SaturatedFat 4, Cholesterol 9.5, Sodium 358.6, Carbohydrate 23.9, Fiber 8.1, Sugar 6.1, Protein 10.1
FINGER CAESAR SALADS
Categories Salad Leafy Green Tomato Appetizer Cocktail Party Super Bowl Valentine's Day Backyard BBQ New Year's Eve Parmesan Winter Poker/Game Night Shower Engagement Party Party Bon Appétit Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 14
Steps:
- Using back of spoon, mash anchovy to puree in small bowl. Whisk in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Gradually whisk in 1/4 cup olive oil. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
- Heat 3 tablespoons oil in medium nonstick skillet over medium-low heat. Add flattened garlic and sauté until golden, about 4 minutes; discard garlic. Add sourdough bread cubes and sauté until golden brown and crisp, about 9 minutes. Transfer bread cubes to paper towels and drain. (Can be made 1 day ahead. Cool completely, then store airtight at room temperature.)
- Arrange 4 large romaine lettuce leaves on each of 2 plates. Top each with 4 smaller leaves. Top lettuce with tomatoes. (Can be made 3 hours ahead. Cover with plastic wrap and refrigerate.) Drizzle salads with dressing. Top with croutons and Parmesan shavings. Season generously with pepper and serve.
TUNA-MARJORAM SALAD WITH ANCHOVY&CAPER VINAIGRETTE
Make and share this Tuna-Marjoram Salad With Anchovy&caper Vinaigrette recipe from Food.com.
Provided by GG 38966
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 403, Fat 28.6, SaturatedFat 4.6, Cholesterol 45.4, Sodium 284.7, Carbohydrate 8.6, Fiber 2, Sugar 2.7, Protein 28.3
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