Anchovy-Garlic Dressing
Published March 30, 2019
Paola & Murray for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 lemons, juiced and strained (about ¾ cup)
20 oil-packed anchovy fillets (from one 3.5-ounce jar), drained and minced
9 fresh, sticky, assertive garlic cloves, finely grated using a Microplane
2 teaspoons kosher salt, plus more if desired
1 teaspoon red-pepper flakes
2 cups extra-virgin olive oil
Freshly ground black pepper
Nutritional analysis per serving
1 gram carbs; 3 milligrams cholesterol; 170 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 123 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place lemon juice, anchovies, garlic, kosher salt and red-pepper flakes in a medium bowl.
- Step 2
Stir (don’t whisk) in the olive oil.
- Step 3
Season to taste with salt and several good grinds on the pepper mill for a bright, bracing dressing. Cover, and refrigerate for up to 2 weeks.
Private Notes
Comments
What are "assertive" garlic cloves? My supermarket doesn't have them. Can I substitute normal garlic cloves?
To the author, Gabrielle: I feel your pain regarding the duplicate condiments cluttering the refrigerator at your infrequently-visited weekend getaway. Our solution has been to photograph the inside and doors of our cabin fridge and cabinets right before we leave each time, to remind us of what we already have, and what we're lacking for the next visit. One thing I know for sure I'll need to take next time, is a batch of this versatile dressing!
This is anchovy/garlic dressing. If you don't like anchovies and garlic this dressing is not for you. Try something else, but criticism of the ingredients is out of bounds.
I make a half recipe in my Oxo salad dressing shaker and keep it in the fridge. Keeps well as long as it takes to use it - for me, that’s about a week - but should be brought back to room temperature if oil coagulates. Perfect on a salad of spring mix, tomatoes, onions and cukes.
I’ve made this a dozen times, always using an immersion blender. Tonight I followed GH’s instructions and I urge you all to do the same: gently stirred, the dressing is much more flavorful and intense.
This recipe is fire. Amazing. So good. I changed one little thing; I gently blitzed all ingredients for a second or two (to break up the filets) and added the chili flakes last. I like a smoother texture. Thanks NYT & GH.