Best Anchovy And Caper Salad Dressing Recipes

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ROASTED GARLIC, ANCHOVY AND CAPER DRESSING



Roasted Garlic, Anchovy and Caper Dressing image

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

6 fat cloves of garlic
6 anchovy fillets coarsely chopped
1 tablespoon of salted capers - rinsed
3 tablespoons - or to taste fresh squeezed lemon juice
finely grated zest of one lemon
1 1/2 cups flat leafed parsley - leaves only
3/4 cup extra virgin olive oil
1/2 teaspoon fresh black pepper

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

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

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

ANCHOVY VINAIGRETTE



Anchovy Vinaigrette image

Provided by Mark Bittman

Categories     quick, condiments, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 6

1/2 cup extra virgin olive oil
3 tablespoons or more good red or white wine vinegar
Salt and fresh-ground black pepper to taste
1 heaping teaspoon Dijon mustard, optional
3 anchovy fillets, or more to taste, with some of their oil
1 large shallot (about 1 ounce), peeled and cut into chunks

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

ANCHOVY AND CAPER DRESSING



Anchovy and Caper Dressing image

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

2 tablespoons lemon juice
5 tablespoons olive oil
1 teaspoon fresh ground black pepper
6 anchovy fillets, pounded to a coarse paste
1 tablespoon capers, chopped

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

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.

POTATO SALAD WITH CAPERS AND ANCHOVIES



Potato Salad With Capers and Anchovies image

Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).

Provided by David Tanis

Categories     salads and dressings, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and black pepper
2 pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn
1/4 cup finely diced red onion
3 tablespoons red wine vinegar
2 garlic cloves, finely minced or grated
1 tablespoon chopped anchovy (about 4 fillets)
1 tablespoon small capers (or large capers, roughly chopped)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1 teaspoon thyme leaves
2 tablespoons chopped parsley
3 hard-boiled eggs (8- to 9-minute eggs), for garnish
A handful of arugula leaves, for garnish (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
  • While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
  • When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
  • Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

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Anchovy and caper salad dressing recipes are a simple, yet delicious way to elevate any salad. These savory ingredients combine to create a tangy, umami-rich dressing that pairs perfectly with leafy greens, vegetables, or even grilled meats. In this article, we will explore what anchovy and caper salad dressing is, its health benefits, and how to use it to add flavor to your meals.

What is Anchovy and Caper Salad Dressing?

Anchovy and caper salad dressing is a sauce made with a base of olive oil, vinegar, and Dijon mustard, seasoned with anchovy fillets, capers, garlic, and lemon juice. It is a classic Mediterranean recipe that brings a bold, salty flavor to any salad. The dressing has a creamy texture, and its flavors are balanced by the acidity of the vinegar and the sweetness of the mustard.

The Benefits of Anchovy and Caper Salad Dressing

Anchovy and caper salad dressing is not only delicious but also packed with health benefits. Anchovy fillets are a rich source of omega-3 fatty acids that are essential for brain function and heart health. Caper berries are an excellent source of antioxidants that help to protect the body against cancer and inflammatory diseases. Olive oil is rich in healthy monounsaturated fats that reduce bad cholesterol levels and lower the risk of heart disease. Garlic has antibacterial and antiviral properties that boost the immune system and reduce the risk of infections.

How to Use Anchovy and Caper Salad Dressing

Anchovy and caper salad dressing is a versatile sauce that can be used in many ways. Here are some ideas on how to use the dressing:
On Salads
The most common use of anchovy and caper dressing is as a dressing for salads. It pairs well with all kinds of greens, from crispy Romaine lettuce to bitter arugula. You can also add some cherry tomatoes, sliced cucumbers, shaved carrots, or grated Parmesan cheese to make your salad more flavorful and nutritious.
As a Marinade
Anchovy and caper dressing can also be used as a marinade for grilled chicken or fish. Simply brush the dressing over your meat or seafood and let it marinate for at least 30 minutes before grilling. The dressing will infuse your meat or fish with a savory, tangy flavor that will make your taste buds dance.
As a Dip
Anchovy and caper dressing can be served as a dip for raw vegetables or crackers. It makes a healthy and delicious alternative to traditional creamy dips that are high in calories and unhealthy fats. To make a dip, simply mix the dressing with some Greek yogurt or sour cream to add creaminess to the sauce.
As a Spread
Anchovy and caper dressing can also be used as a spread for sandwiches or wraps. It adds a bold, salty flavor to your sandwich that will make it more satisfying and delicious. You can also use it as a topping for burgers or grilled vegetables to add a touch of Mediterranean flavor to your meal.

Conclusion

Anchovy and caper salad dressing is a simple, yet flavorful sauce that can be used in many ways. Its tangy, umami-rich flavor pairs well with salads, meats, fish, vegetables, and even crackers. In addition to its delicious taste, this dressing is also packed with health benefits, making it an excellent addition to any diet. So, the next time you want to give your meals a boost of flavor, try making a batch of anchovy and caper salad dressing and enjoy the Mediterranean flavors!
Anchovy and caper salad dressings are a popular choice for many salad enthusiasts due to the rich, tangy flavors they bring. Making the perfect anchovy and caper salad dressing can be a tricky task, especially if you're not familiar with the ingredients, but with the following valuable tips, you'll be well on your way to creating a delicious and impressive dressing that everyone will love.

1. Understanding anchovies and capers

Before delving into the recipe, it's important to understand what each ingredient brings to the dressing. Anchovies are small, salty fish that are commonly used to add a briny flavor to dishes. Capers are the unopened flower buds of the caper bush, which are also packed with salt and have a strong, tangy taste. When used together, they create a dynamic and flavorful dressing.
Tip:
When selecting anchovies and capers, choose the highest quality you can afford. Look for anchovies packed in oil rather than salt as they are easier to work with and pack a more potent flavor. Opt for capers that are packed in brine or vinegar as they retain their flavor for a longer period.

2. Balance is key

One of the most important factors to consider when making an anchovy and caper salad dressing is balance. Both anchovies and capers are strong and can easily overpower other flavors. It's crucial to find the right balance between sweet, sour, and savory notes to ensure that no one flavor dominates the dressing.
Tip:
Add a small amount of honey, agave nectar, or sugar to balance the saltiness of the anchovies and capers. Additionally, a dash of apple cider vinegar or lemon juice can add a touch of acidity, balancing out the tanginess of the capers.

3. Experiment with different ingredients

Adding different ingredients can elevate the flavor profile of an anchovy and caper salad dressing. For instance, garlic can add richness, while mustard can add spiciness. The possibilities are endless when it comes to experimenting with different ingredients to create a unique flavor.
Tip:
When experimenting with ingredients, start with small quantities first, and then build up until you achieve the desired flavor. Also, consider the other ingredients you are using in your salad as they could conflict with the flavors you are trying to create in your dressing.

4. Balance texture and consistency

Texture and consistency are also important factors to consider when making an anchovy and caper salad dressing. A dressing that is too thick can overpower the flavors of the salad, while a runny dressing can make a salad wilted and soggy.
Tip:
Use a food processor or blender to create a smooth consistency. If your dressing is too thick, add a splash of water or oil to thin it out. If it is too runny, add more of the anchovies and capers to thicken it up.

5. Store dressing properly

Anchovy and caper salad dressings can be stored in a refrigerator for several days, but it's essential to store them properly. Always use an airtight container to keep air out and preserve the freshness of the dressing. Additionally, use a clean spoon each time you dip into the dressing to avoid contamination.
Tip:
If you want to store your dressing for an extended period, consider freezing it. Simply pour the dressing into an ice cube tray and freeze. This method allows you to use only the amount you need, keeping the rest fresh for an extended period.

Conclusion

Creating the perfect anchovy and caper salad dressing requires a bit of experimentation and a keen understanding of the ingredients involved. The five valuable tips outlined above will give you the knowledge and tools you need to create a delicious and impressive dressing that will elevate your salads. Remember to balance your flavors, experiment with different ingredients, find the right texture, and store your dressing properly to ensure that it remains fresh and delicious for multiple servings.

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