Best Anchovy Lemon Dip With Green Beans Recipes
ANCHOVY LEMON DIP WITH GREEN BEANS
This dip has all the umami seductiveness of a bagna cauda. In August's heat, however, you'll be thrilled that it's a cool version and not too heavy-just thick enough to cling to green beans.
Yield Makes 6 (hors d'oeuvre) servings
Number Of Ingredients 7
Steps:
- Stir together 2 tablespoons sour cream with water, anchovies, and garlic in a small saucepan, then cook at a bare simmer, whisking frequently, 10 minutes. Force through a fine-mesh sieve into a bowl.
- Whisk in mayonnaise, 1/2 teaspoon pepper, 1/4 teaspoon salt, remaining cup sour cream, and lemon juice (to taste). Chill, covered, at least 1 hour and up to 2 days.
- While dip chills, blanch beans in 3 quarts boiling water with 1 tablespoon salt 1 minute, then drain and immediately chill in an ice bath 5 minutes. Drain well and pat dry. Serve with dip.
TRAY BAKED SALMON WITH OLIVES, GREEN BEANS, ANCHOVIES AND TOMATOES
The idea of this dish is to bake your salmon plainly with a little olive oil and sea salt. In the same tray, bake the tomatoes, olives and blanched green beans, laying anchovies over the beans. As the anchovies cook they fall apart, and as the olives roast they sort of infuse a smoky flavor with the tomatoes. This is a really choice combination - you must try it.
Provided by Jamie Oliver
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
- Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
- This is very tasty with some homemade mayonnaise or aioli.
- Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings
WHITE BEANS WITH ANCHOVIES
Offer thinly sliced serrano ham or prosciutto and bowls of stuffed olives and toasted almonds along with the beans.
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place dried Great Northern beans in large pot. Pour enough cold water over beans to cover by 3 inches. Bring to boil. Boil 2 minutes. Remove from heat. Cover beans and let stand 1 hour. Drain. Return beans to same pot. Add 7 cups water and bay leaves; bring to boil. Reduce heat to medium-low; simmer 30 minutes. Add salt and pepper to beans; continue to simmer until beans are tender, about 30 minutes longer. Drain well. Transfer beans to large bowl.
- Whisk olive oil and Sherry wine vinegar in small bowl. Add vinaigrette, anchovy fillets and chopped fresh parsley to warm beans and toss gently to blend. Season to taste with salt and pepper. Spoon onto plates and serve warm or at room temperature.
GREEN BEANS WITH ANCHOVY BUTTER
Steps:
- Rinse anchovies, drain them well, and chop them finely. In a small skillet over low heat, melt the butter. Add the anchovies, and stir until they fall apart and the mixture is smooth. Remove from the heat and set aside.
- Steam the green beans until just tender, 7 to 10 minutes, depending on their size. Drain well, return the beans to the pan, and place over low heat. Add the anchovy butter. Stir for a minute or 2 until beans are hot and thoroughly coated with butter. Transfer them to a warmed serving dish, and serve immediately.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 95 milligrams, Sugar 5 grams, TransFat 0 grams
ANCHOVY DIP
I've had this recipe for ages- it's really good! The anchovy taste is subtle. My aunt sent me a publication called Party Time Ideas from Safeway, and this was one of the recipes.
Provided by BecR2400
Categories Brunch
Time 15m
Yield 1 3/4 cups of dip
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in order given.
- Makes about 1 3/4 cups.
- Tips: Looking for an unusual container for your dip? Try a sea shell, coconut shell, green or red bell pepper case, half grapefruit, or scooped out tomato.
- Dip accompaniments may be selected from assorted crisp crackers and waferettes, corn or potato chips, pretzels, or raw vegetables.
Nutrition Facts : Calories 739.6, Fat 61.4, SaturatedFat 15.8, Cholesterol 87, Sodium 2001.1, Carbohydrate 39, Fiber 0.9, Sugar 10, Protein 11.9
LEMONY WHITE BEANS WITH ANCHOVY AND PARMESAN
These white beans, adapted from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019), could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad. While this dish is beautifully seasonally agnostic, it is a summery dream with grilled whole trout or lamb shoulder, and lots of cold red or white wine, preferably in the sunny outdoors.
Provided by Alison Roman
Categories dinner, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.
- Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.
- Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.
- Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Anchovy Lemon Dip with Green Beans Recipes
Anchovy Lemon Dip with Green Bean Recipe is a delicious, healthy and nutritious snack. This dish is perfect for those who want to enjoy a light meal and stay healthy. The recipe is straightforward and does not require much time, making it perfect for busy people.
Ingredients
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1 tin anchovy fillets, chopped
- Salt and pepper to taste
- 1 pound green beans, trimmed
Instructions
Follow these simple steps to create a delicious Anchovy Lemon Dip with Green Bean Recipe:
- In a bowl, whisk together the lemon juice, olive oil, garlic and chopped anchovies. Taste and add salt and pepper as needed.
- Blanch the green beans in boiling, salted water until just tender, about 5 minutes. Rinse under cold water and drain.
- In a large bowl, toss the green beans with the anchovy lemon dip.
- Serve immediately or let marinate for up to an hour in the fridge.
Benefits of Green Beans and Anchovy
This Anchovy Lemon Dip with Green Bean Recipe is a great source of many key vitamins and nutrients. Green beans are low in calories and rich in fiber, making them perfect for weight loss and for maintaining a healthy digestive system. They are also high in vitamin K, which helps to build strong bones. Anchovies, on the other hand, are an excellent source of omega-3 fatty acids, which are crucial for maintaining a healthy heart and cardiovascular system. They are also high in protein, making them an ideal addition to any diet.
Health Benefits of a Balanced Diet
Eating a balanced diet, rich in whole foods like vegetables, fruits, whole grains, lean protein and healthy fats, can lead to several health benefits. A balanced diet can help regulate blood sugar levels, improve digestion and gut health, reduce the risk of chronic diseases such as heart disease and cancer, and help maintain a healthy weight. By including recipes like Anchovy Lemon Dip with Green Bean Recipe in your diet, you can enjoy delicious meals while still maintaining a healthy lifestyle.
Conclusion
Anchovy Lemon Dip with Green Bean Recipe is a simple, healthy and delicious snack that is perfect for busy people. The combination of green beans and anchovy provides a range of health benefits from improved gut health to reduced risk of heart disease. By including this recipe in your diet, you can enjoy a healthy and balanced meal while still enjoying delicious food.
If you're looking for a quick, healthy and delicious dip recipe, then the anchovy lemon dip with green beans is the way to go. This dip is perfect for those who love anchovies and want to experiment with different dip flavors. It's savory, tangy and perfect for accompanying vegetables or crackers. Below are valuable tips to help you perfect the recipe and make it your own.
Tip 1: Choose fresh ingredients
The key to any great recipe is the quality of your ingredients. When making the anchovy lemon dip with green beans recipe, ensure that you use fresh and high-quality ingredients. Fresh green beans will have a crunchier texture and bring out the flavor of the dip. Choose plump and juicy lemons to extract as much citrus flavor as possible.
Tip 2: Cook the green beans adequately
When cooking the green beans, it's essential to ensure that they're cooked adequately to avoid a raw taste. Blanch the green beans for about three minutes until they're tender but still have a bit of crunch. Avoid overcooking the green beans as they will become mushy and lose their nutritional value.
Tip 3: Be creative with your toppings
The anchovy lemon dip with green beans is versatile, and you can experiment with different toppings to make it your own. For instance, you can top it with chopped walnuts, roasted almonds, pine nuts or even diced red pepper to add a bit of crunch and sweetness to the dish. The toppings will also add another layer of flavor to the dip.
Tip 4: Adjust the recipe to cater to your taste buds
The anchovy lemon dip with green beans recipe is versatile, and you can adjust the recipe to cater to your taste buds. If you prefer tangier dips, you can add more lemon juice to the recipe. You can also add more anchovies if you're a fan of anchovy flavor.
Tip 5: Use a food processor to blend the ingredients
When making the anchovy lemon dip with green beans, a food processor or blender can help you blend the ingredients into a smooth and consistent texture. It's easier to blend the ingredients well in a food processor than doing it manually. The food processor will also save you time and energy.
Tip 6: Chill the dip before serving
For the best results, it's recommended to chill the anchovy lemon dip with green beans before serving. This will allow the flavors to combine and settle in, making the dip taste better as it sits. You can refrigerate the dip for up to two days before serving.
Tip 7: Serve the dip with a variety of vegetables and crackers
The anchovy lemon dip with green beans is perfect for accompanying different types of vegetables and crackers. You can serve it with fresh carrot sticks, cherry tomatoes, sliced bell peppers, celery sticks, or even baked pita chips. The dip is versatile and will complement any vegetables or crackers you choose.
Tip 8: Double the recipe for larger crowds
If you're planning to serve the anchovy lemon dip with green beans for a larger crowd, it's recommended to double the recipe. This will ensure that everyone gets enough dip to go around, and you won't have to worry about running out of dip. The recipe is also easy to scale up or down, depending on your needs.
Conclusion
The anchovy lemon dip with green beans is a delicious and easy-to-prepare dish that's perfect for any occasion. With these valuable tips, you can experiment with different flavors, adjust the recipe to cater to your taste buds, and make it your own. Remember to choose fresh and high-quality ingredients, cook the green beans adequately, and chill the dip before serving. Finally, don't forget to serve the dip with a variety of vegetables and crackers and double the recipe for larger groups. Have fun exploring different variations of the recipe and enjoy your delicious anchovy lemon dip with green beans!