Tidegate Anchovy-Parsley

Name: Tidegate Anchovy–parsley
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; salt (2 g) Salt; pepper (0.5 g) Pepper

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

From a starred kitchen & national award winner.

Ratio

Anchovy 15 mlLemon Juice 75 mlRed Pepper Fla 3 mlParsley 240 mlOlive Oil 180 ml

Ingredients

Bell Pepper — 1 red bell pepper (char, peel, seed, thin slice)
Anchovy — one 2-oz tin anchovies — 1 Tbsp oil reserved, fillets drained + minced (15 ml)
Garlic — 2 large garlic cloves minced
Lemon Juice — ¼ cup + 1 Tbsp fresh lemon juice (75 ml)
Red Pepper Fla — ½ tsp crushed red pepper (2.5 ml)
Parsley — 1 cup chopped flat-leaf parsley (240 ml)
Olive Oil — ¾ cup EVOO (180 ml)
Salt — salt (2 g)
Pepper — pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Anchovy, Lemon Juice, Red Pepper Fla, Parsley, Olive Oil.
Add finishing notes: Bell Pepper, Garlic, Salt, Pepper.
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 — pour your pantry to the line, shake, done. No phone propped at the stove.

3 kitchens · 2 stars · 4 national awards

Tidegate Anchovy–parsley★ STARRED KITCHEN
Tidelane Mussels Escabeche Marinade★ STARRED KITCHEN
Alpine Fish★ STARRED KITCHEN
Upland PeanutNATIONAL AWARD WINNER

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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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