Herb Lemon And Anchovy Dressing Recipes
CREAMY LEMON-HERB DRESSING
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
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.
GARLIC ANCHOVY SALAD DRESSING
"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
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.
ROMAINE WITH GARLIC LEMON ANCHOVY DRESSING
Steps:
- In a blender purée garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified and 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.
LEMON-ANCHOVY VINAIGRETTE
Steps:
- Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.
- Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.
- Do ahead: Dressing can be made 4 days
HERB, LEMON AND GARLIC DRESSING
Make and share this Herb, Lemon and Garlic Dressing recipe from Food.com.
Provided by ImPat
Categories Salad Dressings
Time 3m
Yield 2/3 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine yoghurt, herbs, garlic, lemon juice and salt and pepper in a screw top jar.
- Secure lid and shake well to combine.
- Recommended for drizzling over lamb, spinach or green salad.
- Will keep in jar for up to 2 days in the fridge.
LEMON-HERB DRESSING
Shake things up with a versatile blend of fresh herbs and bright flavors that you make in a jar.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- In a medium jar with a tight-fitting lid, place lemon zest plus juice, honey, Dijon mustard, olive oil, chives, parsley, and tarragon. Season with salt and pepper, tighten lid, and shake to combine. To store, refrigerate, up to 5 days.
Nutrition Facts : Calories 134 g, Fat 14 g, SaturatedFat 2 g
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- EMULSIFY: The easiest way by far to whip up this dressing is to throw all the ingredients into a mini food processor, if you have one. Then all you need to do is process everything together until all the ingredients have emulsified together nicely. You can make this by hand, but if you do, I’d suggest you finely mince the anchovies, then add them to a small mixing bowl with the olive oil and mash them with a fork until you have a paste, before whisking in the remaining ingredients.
- USE: This makes a great dressing for a bunch of salads. If you’re using this to dress hardier vegetables like in my Shaved Brussels Salad with Avocado & Kumquats, you can use this to marinate in overnight. If you’re dressing lighter vegetables or salad greens, you’ll want to toss this with your salad just before serving to avoid the leaves wilting. I also like to use this as a punchy, herby finishing drizzle on vegetable based soups for an extra zip of flavor.
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2014-05-20 Step 1. Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release …
From bonappetit.com
Estimated Reading Time 2 mins
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- Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.
- Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.
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