Herb Lemon And Anchovy Dressing Food

ANCHOVY-GARLIC DRESSING

Anchovy-Garlic Dressing image

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

Ingredients

4 lemons, juiced and strained (about 3/4 cup)
20 oil-packed anchovy fillets (from one 3.5-ounce jar), drained and minced
9 fresh, sticky, assertive garlic cloves, finely grated using a Microplane
2 teaspoons kosher salt, plus more if desired
1 teaspoon red-pepper flakes
2 cups extra-virgin olive oil
Freshly ground black pepper

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

ROMAINE WITH GARLIC LEMON ANCHOVY DRESSING

Romaine with Garlic Lemon Anchovy Dressing image

Flavorful green salad. Can be prepared in 10 minutes or less.

Provided by Hong Quan

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1 clove garlic, minced
2 anchovy fillets, rinsed and patted dry
2 teaspoons fresh lemon juice
¼ cup extra virgin olive oil
1 head romaine lettuce
¼ pound Parmesan cheese
salt and pepper to taste

Steps:

Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.
With a vegetable peeler, shave 1/3 cup parmesan curls.
In a blender puree garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified. Season with salt and pepper.
In a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining parmesan curls.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 2.8 g, Cholesterol 14 mg, Fat 14.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 4.5 g, Sodium 356.5 mg, Sugar 0.9 g

CREAMY LEMON-HERB DRESSING

Creamy Lemon-Herb Dressing image

This dressing for vegetables is so easy, I make it the night before Thanksgiving to save time. We like it over asparagus, but try serving it with green beans or broccoli for an equally delicious and eye-pleasing side dish.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2-1/2 cups dressing.

Number Of Ingredients 7

Ingredients

1-1/2 cups mayonnaise
2/3 cup whipped cream
1/2 cup chopped green onions
1/2 cup minced fresh parsley
1 can (2 ounces) anchovy fillets, drained, optional
2 tablespoons minced chives
2 tablespoons lemon juice

Steps:

In a blender, combine the mayonnaise, whipped cream, onions, parsley, anchovy if desired, chives and lemon juice; cover and process until smooth. Cover and refrigerate for at least 1 hour. ,

Nutrition Facts : Calories 133 calories, Fat 14g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 198mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CREAMY ANCHOVY DRESSING

Creamy Anchovy Dressing image

This is a recipe from an older department store in St. Louis, Famous & Barr. A great creamy anchovy-based dressing! Great with a romaine lettuce or salad greens blend.

Provided by WildwoodCorgis

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 24

Number Of Ingredients 10

Ingredients

3 eggs
2 (2 ounce) cans flat anchovy fillets, undrained
½ large sweet onion (such as Vidalia®), sliced
¼ cup water
1 stalk celery
2 tablespoons dry mustard
1 tablespoon freshly ground black pepper
1 clove garlic
1 cup canola oil
1 cup extra-virgin olive oil

Steps:

Combine eggs, anchovies, onion, water, celery, mustard, pepper, and garlic in a food processor; pulse until combined. Pour oils in slowly, with the processor running, until dressing is smooth. Refrigerate until serving.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 0.8 g, Cholesterol 26.4 mg, Fat 19.9 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 148 mg, Sugar 0.2 g

ANCHOVY SALAD DRESSING

Anchovy Salad Dressing image

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

Ingredients

6 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon pepper
1 clove garlic, pressed
2 anchovy fillets, chopped fine

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

LEMON GARLIC SALAD DRESSING (WITH VARIATIONS)

Lemon Garlic Salad Dressing (With Variations) image

See how easy it is to whip up this simple lemon-garlic salad dressing and tailor it to your tastes-you'll soon ditch all those bottles.

Provided by Molly Watson

Categories Salad Dinner Lunch Side Dish Ingredient Sauce

Time 10m

Yield 3

Number Of Ingredients 8

Ingredients

1 small clove garlic
1 tablespoon fresh lemon juice
Optional: 1/2 teaspoon lemon zest (finely grated)
1/2 teaspoon fine sea salt (plus more to taste)
1/4 teaspoon black pepper (freshly ground; plus more to taste)
1/4 teaspoon dry ground mustard
2 to 3 tablespoons extra-virgin olive oil (or lemon-infused olive oil )
Salad greens

Steps:

Gather the ingredients.
Peel and mince the garlic (you can use a garlic press if you like; presses tend to bring out the bitterness in garlic, but some people don't seem to notice it).
If you're making a salad in the next few hours, put the garlic in a large salad bowl. (If you're making the dressing ahead of time, put the garlic in a sealable jar.)
Add the lemon juice, lemon zest, salt, pepper, and mustard. Whisk to combine everything (or seal and shake the jar).
Whisk in the olive oil (or, again, seal the jar and shake it vigorously).
Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid kick, too.
Use the vinaigrette-style dressing immediately. If you've made the dressing in the salad bowl, just add the greens to that big bowl and toss.

Nutrition Facts : Calories 131 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 366 mg, Sugar 0 g, Fat 14 g, ServingSize 2 Ounces Sauce (3 Servings), UnsaturatedFat 0 g