Mayfair Salad Dressing With Anchovies Recipes

SALAD WITH ANCHOVY-MUSTARD VINAIGRETTE

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.

GARLIC ANCHOVY SALAD DRESSING

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.

MAYFAIR SALAD DRESSING WITH ANCHOVIES RECIPE

Steps:

• Rinse anchovies under hot water. Press with a paper towel.
• Add anchovies, chopped onion, celery, mustard, pepper, lemon juice, and half the mayonnaise to a food processor. Pulse several times to combine.
• Add remaining mayonnaise and pulse until the mixture is chopped.
• Drizzle in white wine vinegar and continue to pulse.
• Drizzle in olive oil. Pulse until dressing is combined and pourable.
• Add additional tablespoon of white wine vinegar if the dressing needs to be thinned.

SUMMER SALAD WITH ANCHOVY DRESSING

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.

MAYFAIR DRESSING, MOM

Steps:

• 1. Put all but egg and oil in a blender. Whirl. Put in eggs, blend again. Add oil 1/4 cup at a time and blend after each addition.

MAYFAIR SALAD DRESSING

Steps:

• A St. Louis tradition. Use a food processor to make dressing.
• Blanche onion and celery very briefly (5-10 seconds) in boiling water and drain.
• Combine everything except eggs and oil in processor and blend for 2 or 3 seconds.
• Add egg and blend again.
• Then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing.
• run processor until dressing is very smooth.
• Correct salt and pepper seasoning.
• This will keep for a week or so if covered tightly and refrigerated.
• If Parmesan cheese is used in salad, do not add until the salad is tossed with dressing.