BASIC ANCHOVY VINAIGRETTE
Steps:
- Grate, press, or mince the garlic and combine with the lemon juice, anchovy paste, Dijon, salt and pepper in the bowl of a blender or food processor.
- Drizzle in the oil slowly, along with the tablespoon of water, running the machine on medium-high, until you get a creamy emulsion. Store in a pint jar in the fridge and shake before using.
EASY ANCHOVY VINAIGRETTE
This quick homemade salad dressing is just right for a Niçoise salad, or to add some savory flavor to any tossed salad.
Provided by Patsy Jamieson
Categories Healthy Anchovy Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Peel and crush garlic and place on a cutting board. Sprinkle with salt and mash into a paste with the side of a chef's knife. Transfer to a small bowl. Add mustard, anchovy paste (or miso), and pepper; whisk until blended. Whisk in vinegar until blended. Gradually whisk in oil.
Nutrition Facts : Calories 215 calories, Fat 24 g, SaturatedFat 3 g, Sodium 179 mg
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
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.
ROMAINE SPEARS WITH ANCHOVY VINAIGRETTE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Cut 3 cloves of garlic into 1/8-inch thick slices and reserve the 4th clove. In a small saucepan or skillet set over moderately low heat, combine the sliced garlic with 1/2-cup of the oil and cook for 10 minutes. Strain the oil into a bowl and reserve the cooked garlic.
- In a small bowl, whisk together the vinegar and mustard, add 1 teaspoon of the anchovy, and mash with the whisk until smooth. Whisk in the garlic-flavored oil, the cooked garlic, and remaining anchovy. Season with salt and pepper.
- Brush both sides of the bread with the remaining 1/4 cup oil and season with salt and pepper. Arrange the bread in a single layer on a baking sheet and bake until lightly toasted -- about 5 minutes. When cool enough to handle, rub one side of each slice with the remaining raw garlic clove.
- Peel the eggs and separate the yolks from the whites. With the back of a spoon or a rubber spatula, push the yolks through a fine sieve into a bowl. Wash and dry the strainer and repeat with the whites.
- Choose 6 large Romaine spears and slice them crosswise into 1/4-inch thick ribbons. In a large bowl, toss the remaining whole leaves with the dressing. Arrange the leaves on salad plates. Toss the lettuce ribbons in the residual dressing and set the ribbons on top of the spears. Sprinkle with the whites and yolks and arrange the toast on the plate. Top the toast with the Parmesan shavings.
RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE
Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use - the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few - they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.
Provided by Florence Fabricant
Categories dinner, lunch, quick, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
- Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 145 milligrams, Sugar 1 gram
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
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