Anchovy-Garlic Dressing

Name: Anchovy-Garlic Dressing
Total time: 10 min
Yield: 3 cups
Cuisine: american
Ingredients: 4 lemons, juiced and strained (about 3/4 cup); 20 oil-packed anchovy fillets (from one 3.5-ounce jar), drained and minced; 9 fresh, sticky, assertive garlic cloves, finely grated using a Microplane; 2 teaspoons kosher salt, plus more if desired; 1 teaspoon red-pepper flakes; 2 cups extra-virgin olive oil; Freshly ground black pepper

By Gabrielle Hamilton

Total Time: 10 minutes
Rating: 4(862)
Comments: Read comments

Tasting this bold dressing on its own, straight out of the jar, might make your eyes widen. It is very assertive. But don’t tone it down thinking there must be an error. The high ratio of potent raw garlic to bright lemon juice to salty anchovy is very much on purpose — once you spoon the dressing over cold braised celery hearts or fennel heads or steamed cauliflower or leafy mustard greens, the ferocity is tamed. If it didn’t start so high and assertive, it would become docile rather than perfectly obedient.

Featured in: The Startlingly Flavorful Dressing That Will Boost More Than Just Your Salads

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Ingredients

Yield:3 cups

4lemons, juiced and strained (about ¾ cup)
20oil-packed anchovy fillets (from one 3.5-ounce jar), drained and minced
9fresh, sticky, assertive garlic cloves, finely grated using a Microplane
2teaspoons kosher salt, plus more if desired
1teaspoon red-pepper flakes
2cups extra-virgin olive oil
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Place lemon juice, anchovies, garlic, kosher salt and red-pepper flakes in a medium bowl.
Step 2
Stir (don’t whisk) in the olive oil.
Step 3
Season to taste with salt and several good grinds on the pepper mill for a bright, bracing dressing. Cover, and refrigerate for up to 2 weeks.

Ratings

4 out of 5

862 user ratings

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Comments

anand6 years ago

What are "assertive" garlic cloves? My supermarket doesn't have them. Can I substitute normal garlic cloves?

Deb6 years ago

To the author, Gabrielle: I feel your pain regarding the duplicate condiments cluttering the refrigerator at your infrequently-visited weekend getaway. Our solution has been to photograph the inside and doors of our cabin fridge and cabinets right before we leave each time, to remind us of what we already have, and what we're lacking for the next visit. One thing I know for sure I'll need to take next time, is a batch of this versatile dressing!

outofstate6 years ago

This is anchovy/garlic dressing. If you don't like anchovies and garlic this dressing is not for you. Try something else, but criticism of the ingredients is out of bounds.

Nina3 months ago

I’ve made this a dozen times, always using an immersion blender. Tonight I followed GH’s instructions and I urge you all to do the same: gently stirred, the dressing is much more flavorful and intense.

Jersey Girl in Portland1 year ago

This recipe is fire. Amazing. So good. I changed one little thing; I gently blitzed all ingredients for a second or two (to break up the filets) and added the chili flakes last. I like a smoother texture. Thanks NYT & GH.

Roni Jordan1 year ago

Nobody loves anchovies more than my son and me, with the possible exception of Melissa Clarke. Made a half recipe in my Oxo salad dressing shaker. My assertive head of garlic had enormous cloves, so I assumed two would be equal to normal sized 4-5 cloves. Since I have the world’s best Kuhn Rikon garlic press, I save time by crushing rather than grating. Minced ten anchovies without draining. This was outstanding on a simple green salad of little gems and arugula.

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