Anchovy-Parsley Vinaigrette

Name: Anchovy-Parsley Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: Mediterranean
Ingredients: 1 red bell pepper (char, peel, seed, thin slice) Bell Pepper; one 2-oz tin anchovies — 1 Tbsp oil reserved, fillets drained + minced (15 ml) Anchovy; 2 large garlic cloves minced Garlic; ¼ cup + 1 Tbsp fresh lemon juice (75 ml) Lemon Juice; ½ tsp crushed red pepper (2.5 ml) Red Pepper Fla; 1 cup chopped flat-leaf parsley (240 ml) Parsley; ¾ cup EVOO (180 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Alex Raij recipe. Not affiliated with, sponsored by, or endorsed by Alex Raij.

DRESSING · GRILLED SHORT RIBS & STEAK

In the published recipe, this is the dressing for grilled short ribs.

Raij's anchovy-parsley vinaigrette for short ribs.

On the jar

ANCHOVYPARSL

Method: shake
Yield: about 1¼ cups
Ingredients: 9
Jar batch: 0.8× recipe

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Ratio

OLIVE OIL 180 mlLEMON JUICE 75 ml

Ingredients

Bell Pepper1 red bell pepper (char, peel, seed, thin slice)
Anchovyone 2-oz tin anchovies — 1 Tbsp oil reserved, fillets drained + minced (15 ml)
Garlic2 large garlic cloves minced
Lemon Juice¼ cup + 1 Tbsp fresh lemon juice (75 ml)
Red Pepper Fla½ tsp crushed red pepper (2.5 ml)
Parsley1 cup chopped flat-leaf parsley (240 ml)
Olive Oil¾ cup EVOO (180 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
Shake-to-line (dashed marks): add ANCHOVY. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ¾ BELL PEPPER, ½ BUNCH PARSLEY.
Season to finish: GARLIC (1½ cloves), RED PEPPER FLA (about ¼ tsp), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 2 stars · 6 national awards

Anchovy-Parsley Vinaigrette★ STARRED KITCHENOn the jar: ANCHOVYPARSL
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Peanut VinaigretteNATIONAL AWARD WINNEROn the jar: PEANUT
Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY

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Provenance

Alex Raij. Spanish / Basque. Cited awards include: Michelin (La Vara, NYC); James Beard Best Chef: NYC semifinalist.

Originally published as Anchovy–Parsley Vinaigrette.

Adapted from a Alex Raij recipe (Alex Raij / Food & Wine (grilled short ribs)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.8× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Alex Raij / Food & Wine (grilled short ribs) (published as “Anchovy–Parsley Vinaigrette”). Full citation lives in Provenance.

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