Garlic Anchovy Salad Dressing Recipes

GARLIC ANCHOVY SALAD DRESSING

Garlic Anchovy Salad Dressing image

"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

Ingredients

2 tablespoons lemon juice
2 tablespoons sour cream
2 tablespoons mayonnaise
2 to 3 anchovy fillets
1/3 cup grated Parmesan cheese
2 garlic cloves, peeled
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
1/3 cup canola oil

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.

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

GARLIC ANCHOVY SALAD DRESSING

Garlic Anchovy Salad Dressing image

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

Ingredients

2 tablespoons lemon juice
2 tablespoons sour cream
2 tablespoons mayonnaise
2 -3 anchovy fillets
1/3 cup grated parmesan cheese
2 garlic cloves
1/4 teaspoon black pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
1/3 cup vegetable oil

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-GARLIC DRESSING

Escarole Salad with Anchovy-Garlic Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 3 tablespoons red wine vinegar, 4 minced anchovies and 1 grated garlic clove in a large bowl. Whisk in 1/3 cup olive oil; season with salt and pepper. Add 1 chopped small head escarole, 2 cups mixed baby lettuce and 1 cup fresh parsley; toss. Top with croutons.

ROMAN GARLIC AND ANCHOVY SALAD DRESSING

Roman Garlic and Anchovy Salad Dressing image

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

Ingredients

3 whole anchovies packed in salt or 6 bottled or canned flat anchovy fillets
1/4 cup plus 2 tablespoons red-wine vinegar
2 to 3 garlic cloves
1/2 cup extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

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.

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

TOMATO AND BREAD SALAD WITH GARLIC-ANCHOVY DRESSING

Tomato and Bread Salad With Garlic-Anchovy Dressing image

Make this ONLY if you have access to GOOD, summertime tomatoes. It's just not the same with those blah, pale, pseudo-tomatoes. This is wonderful for a summer supper!

Provided by KathyP53

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 large vine-ripened tomatoes (about 1 1/2 lbs)
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
2 garlic cloves, minced
1/3 cup chopped fresh basil
3 anchovy fillets, rinsed and mashed
fresh ground black pepper
2 slices bread, toasted and cut into 3/4-inch cubes (chewy, country-style, 3/4-inch thick)
freshly grated parmesan cheese

Steps:

Core and halve tomatoes, then cut each half into 4-5 wedges. Toss wedges with salt in a large bowl; let rest until small pool of liquid accumulates, 15-20 minutes.
Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
Add bread cubes; toss to combine. Adjust seasonings. Sprinkle with some freshly grated Parmesan cheese and serve immediately.

Nutrition Facts : Calories 110, Fat 7.5, SaturatedFat 1.1, Cholesterol 1.7, Sodium 330.4, Carbohydrate 9.4, Fiber 1.8, Sugar 3.6, Protein 2.4

SALAD WITH ANCHOVY-MUSTARD VINAIGRETTE

Salad With Anchovy-Mustard Vinaigrette image

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

Ingredients

2 garlic cloves, finely chopped
Kosher salt and black pepper, as needed
6 anchovy fillets, finely chopped
1 tablespoon Dijon mustard
4 teaspoons fresh lemon juice, more to taste
1/2 cup extra-virgin olive oil
2 quarts cleaned arugula
1 small head radicchio, trimmed and thinly sliced

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

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