This is outstanding... I use a lot of anchovies and more lemon and parsley than suggested, but I like heavy seasoning. YUM
Lemon-Anchovy Dressing
Yield: 2/3 cup (serving size: 4 teaspoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 50
- Fat: 5.3g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.8g
- Protein: 0.3g
- Carbohydrate: 1g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 189mg
- Calcium: 5mg
Ingredients
- 2 tablespoons fresh flat-leaf parsley leaves
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 3 garlic cloves
- 1 canned anchovy fillet, rinsed
- 3 tablespoons extra-virgin olive oil
Preparation
- 1. Combine first 7 ingredients in a blender; process until smooth. With blender on, slowly add oil. Process until blended.
- Note: Store in an airtight container in the refrigerator up to one week.
Lemon-Anchovy Dressing Recipe at a Glance
- COURSE: Salad Dressings
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Blender
- PUBLICATION: Cooking Light
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