Lemon-Anchovy Dressing

2 Reviews
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Yield
2/3 cup (serving size: 4 teaspoons)
By Jenn Louis and Jenn Louis
April 2009
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 50
  • Fat 5.3g
  • Satfat 0.7g
  • Monofat 3.8g
  • Polyfat 0.8g
  • Protein 0.3g
  • Carbohydrate 1g
  • Fiber 0.1g
  • Cholesterol 0.0mg
  • Iron 0.1mg
  • Sodium 189mg
  • Calcium 5mg

How to Make It

Step 1

Combine first 7 ingredients in a blender; process until smooth. With blender on, slowly add oil. Process until blended.

Step 2

Note: Store in an airtight container in the refrigerator up to one week.

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Ratings & Reviews

LibbyRuss4804's Review

MarieKen
June 13, 2010
This is outstanding... I use a lot of anchovies and more lemon and parsley than suggested, but I like heavy seasoning. YUM

MarieKen's Review

LibbyRuss4804
May 18, 2009
This dressing has a fresh, lively flavor that goes well with asparagus - hot or cold, as well as salads. I definitely would make it again and would consider using it with the Shrimp and White Bean Salad too. I think it could use another anchovy, but then I really like anchovies!
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