Anchovy Dressing

A food processor or a mortar and pestle is important for the recipe.

This is another recipe I prepared for my friends Brent and Harmony as a thank you for their kindness.  Brent recently went from being a strict vegetarian to adding fish to his diet, so that seemed to me like a perfect opportunity to sneak as much protein into the meal as possible.  Hopefully we’ll lead him back to bacon, eh?

The recipe starts off with a handful of garlic cloves and a pinch of black pepper.  The cloves were chopped until they were at a fine purée.

Next I added a whole tin of anchovies, oil included.  Ever since the first time these powerfully fishy little fillets were served to me with a Caesars salad, I find myself craving them.  They’re my favorite pizza topping!

When I had a nice slurry going, a little over a cup of EVOO was added (Did your jaw drop open?) and a splash of red wine vinegar for brightness.

And there it is.  When I first tried it, little Adam West Batman onomatopoeia signs popped up in front of my eyes.  ZING! POW! BANG!

The combination of garlic and anchovies is flavor TNT.  The only thing I’ve made from “The Cookbook” that’s even close to this amount of punch was the aïoli from last year.

Mr. Henderson mentions that this dressing can be used in a variety of ways depending on the amount of oil and vinegar added.  It can be used as a spread for toast, as a dressing for boiled greens and broccoli, or on raw bitter salad leaves.

One down, seventy three to go.

8 thoughts on “Anchovy Dressing

  1. Anchovies are my favorite pizza topping too!

    I would love to try this on boiled greens, sounds truly yummy. What did you put it on? With a cup of olive oil I’m sure you’ve got lots of leftovers :)

  2. I am OBSESSED with anchovies! I can’t stop eating them. Seriously, I have a problem. I’m going to make this dressing as soon as possible!

  3. Sydney, I ended up using it with the pressed potatoes recipe. It sorta worked. Sorta.

    Helen, then this will be right up your alley! It’s ULTRA powerful. :)

  4. I love this, this is a page I turn to often.
    Off to london in a couple of weeks for dinner in the proper restaurant at St J (not just the bar), I will have some bone marrow for you.

  5. Pingback: Pressed Potatoes | Nose To Tail At Home

  6. This was one of my favorite sauces from my time working at the restaurant. Always a bit of pressure on when you made it because those Ortiz anchovies are so bloody expensive. Just thought I could offer some minor tweaks. If you grate the garlic in a fine microplane it will completely dissolve into the sauce. And this also helps to achieve the emulsified consistency you should be looking for. We always added the oil as if making a mayo and a few splashes of hot water in between. It’s amazing how it changes the color and texture of the sauce. Try it with a endive and caper salad. It’s superb.

    Keep up the good work.

  7. JM, thank you for the fantastic post, I’ll make sure to follow your additional instructions the next time I make this dressing.

    Do you mind talking about your time at St. John?

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