Anchovy Dressing

Name: Anchovy Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (120 ml)
Cuisine: Mediterranean
Ingredients: about 5 fillets (20 g) Anchovy; 1 ½ Tbsp red wine vinegar (22.5 ml) Red Wine Vinegar; 1 Tbsp fresh-squeezed lemon juice (15 ml) Lemon Juice; 1 large garlic clove, finely chopped Garlic; ½ tsp kosher salt (2.5 ml) Salt; ¼ tsp freshly ground black pepper (1.25 ml) Pepper; ½ cup extra-virgin olive oil (120 ml) Olive Oil

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

DRESSING · TRICOLORE & CAESAR-STYLE SALADS

In the published recipe, this is the dressing for tricolore salad.

Nancy Silverton's anchovy dressing for tricolore salad.

On the jar

ANCHOVY

Method: blend
Yield: about ½ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Red Wine Vinegar 23 mlLemon Juice 15 mlSalt 3 mlPepper 1 mlOlive Oil 120 ml

Ingredients

Anchovyabout 5 fillets (20 g)
Red Wine Vinegar1 ½ Tbsp red wine vinegar (22.5 ml)
Lemon Juice1 Tbsp fresh-squeezed lemon juice (15 ml)
Garlic1 large garlic clove, finely chopped
Salt½ tsp kosher salt (2.5 ml)
Pepper¼ tsp freshly ground black pepper (1.25 ml)
Olive Oil½ cup extra-virgin olive oil (120 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Anchovy Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 2 national awards

Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY MUSTA
Lemon Champagne Vinaigrette★ STARRED KITCHENOn the jar: LEMON-CHAMPA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Originally published as Anchovy Dressing (Tricolore).

Adapted from a Nancy Silverton recipe (Nancy Silverton / LA Times (Mozza Cookbook)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Nancy Silverton / LA Times (Mozza Cookbook) (published as “Anchovy Dressing (Tricolore)”). Full citation lives in Provenance.

Companion jar