Anchovy Garlic Dressing Recipes

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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

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

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

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

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

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

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

SUMMER SALAD WITH ANCHOVY DRESSING



Summer salad with anchovy dressing image

A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 9

140g green beans
300g new potatoes , sliced
4 eggs
handful pitted black olives
225g cherry tomato , halved
2 Baby Gem lettuces , leaves separated
2 anchovies
1 tbsp red wine vinegar
3 tbsp olive oil

Steps:

  • Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
  • For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.

Nutrition Facts : Calories 256 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium

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