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Anchovies give authority to this caesar-like salad dressing.

Anchovies give authority to this Caesar-like salad dressing

If you like anchovies, you'll like this authoritative salad dressing. Whirling the ingredients--garlic, lemon, oil, and anchovies --in the blender the way you make mayonnaise produces a thick dressing that clings to crisp leaves.

Served with romaine and crisp croutons, the dressing imparts a flavor reminiscent of a Caesar salad. Or try it with simple mixed greens, on sliced ripe tomatoes, or with distinctively flavored salad leaves such as radicchio, arugula, or endive.

Anchovy Dressing

1 can (2 oz.) anchovy fillets, drained

1 large clove garlic

2 tablespoons lemon juice About 2 teaspoons water

1/4 cup olive oil or salad oil

In a blender, combine anchovies, garlic, lemon juice, and 2 teaspoons water; whirl until smooth. With motor running, pour in oil in a slow, steady stream.

Serve, or cover and refrigerate as long as 3 days. The dressing thickens on standing. To thin, stir in a few drops of water. Makes about 1/2 cup.

Caesar-style romaine salad. Cut enough day-old French bread into 1/2-inch cubes to make 1 1/2 to 2 cups. In a 10- to 12-inch frying pan over medium heat, melt 1/4 cup (1/8 lb.) butter or margarine and stir in 3/4 teaspoon Italian herbs or 1/4 teaspoon each dry basil, dry oregano leaves, and dry rosemary. Add bread cubes and stir until lightly toasted, about 5 munutes. Let cool. Place 8 cups bite-size pieces of washed and crisped romaine lettuce leaves in a salad bowl. Pour one recipe's worth anchovy dressing (preceding) onto lettuce; mix to coat evenly. Sprinkle with croutons and 1/4 cup grated Parmesan cheese. Grind pepper onto salad, as desired. Serves 4 as a first course.

Photo: For a bold salad dressing, combine anchovies with garlic, lemon, and oil
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Oct 1, 1984
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