Anchovy And Caper Dressing Recipes
ROASTED GARLIC, ANCHOVY AND CAPER DRESSING
This piquant roasted garlic, anchovy and caper dressing is delicious teamed with fried haloumi and fried seafood.
Provided by Recipe Winners
Categories Sauces and Dressings
Time 40m
Number Of Ingredients 8
Steps:
- pulse all ingredients till there is still some texture
- serve and enjoy!
Nutrition Facts : Calories 159 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 117 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
ANCHOVY AND CAPER DRESSING
A Jamie Oliver recipe. Good hearty dressing for a substantial salad, perhaps a warm potato salad...!
Provided by English_Rose
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all ingredients.
- Salt should not be needed because of the anchovies.
Nutrition Facts : Calories 165.5, Fat 17.5, SaturatedFat 2.5, Cholesterol 5.1, Sodium 284.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 1.9
ANCHOVY AND CAPER SALAD DRESSING
Anchovies and capers are two of my favorite things. This salad dressing might not be for everyone but that is ok... that leaves more for me. From Jamie Oliver's cookbook The Naked Chef.
Provided by Pot Scrubber
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all ingredients in a bowl. No salt needed because of the capers and anchovies.
- Thanks Leslie for the cookbook!
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
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