Posts tagged ‘Anchovies’

August 15, 2011

Garlicky Summer Caesar Salad

Garlicky Summer Caesar Salad

I call this a summer Caesar because the tomatoes are so good now, I have to include them on the plate. After playing around with a couple of different dressing recipes, I came up with this one. I can’t get past the ick factor of eating raw eggs, so my version uses mayonnaise. I always use Hellmann’s light mayonnaise, but use what you have. No Miracle Whip! The Tabasco adds a little zip and the fresh lemon makes it bright and flavorful. I top my Caesar with a tower of crisped prosciutto slices and garnish with juicy wedges of summer tomatoes. Don’t forget the anchovies.


  • 1/2 cup mayonnaise
  • 6 tbsp grated parmesan cheese
  • 2 tsp red wine vinegar
  • 1 clove garlic, smashed
  • 1/4 tsp Tabasco
  • 1/4 tsp Worcestershire
  • Juice of 1/2 lemon
  • 1 tsp Dijon mustard
  • 3 tbsp water
  • 4 anchovies (tinned flat, packed in oil – drained)
  • 1 tbsp olive oil

Place all the ingredients in a food processor and blend. Thin the dressing with a little more water if it’s too thick. Save remaining anchovies from the tin for the salad. Leftover dressing will store in the refrigerator for a few days. You won’t need it all for this salad recipe.


  • 1 large head of romaine
  • 8-12 very thin slices prosciutto
  • 2 big tomatoes
  • Anchovies (left from dressing recipe)
  • Parmesan cheese
  • Fresh black pepper

Preheat oven to 375 degrees.

Lay prosciutto slices on a baking sheet lined with foil. Place in oven for about 6-8 minutes or so, until crisp like bacon. Lay on a paper towel to drain when done. It will crisp up more as it cools.

To make the salad, cut romaine and toss lightly with some of the dressing. Top with anchovies, additional parmesan cheese, freshly ground pepper and stack the prosciutto on top. Garnish with tomato wedges around the salad.

August 8, 2011

Roasted Peppers with Garlic & Anchovies

Roasted Peppers with Garlic & Anchovies

This recipe was given to me by an old family friend a few years ago, so I don’t know its origin. Since anchovies are one of my favorite ingredients, I was anxious to give this a try. It’s turned out to be one of our favorite starters or even an afternoon snack. You might think you don’t like anchovies, but you’d be surprised what a little time roasting in the oven with slivered garlic can do to these delicious little fish. Anchovies impart a saltiness and flavor that can’t be achieved by anything else. The combination of the roasted garlic and peppers, with the salty anchovies is amazing. If you’re truly an anchovy hater, make these without them. They’re still delicious, but I think you should give the anchovies a try… you might actually like them.

INGREDIENTS (Serves 4-6)

  • 2 large red bell peppers
  • 2 large yellow bell peppers
  • 3 tbsp olive oil, divided
  • 3-4 cloves of garlic, thinly sliced
  • 8 or more flat anchovies in olive oil, drained and sliced in half
  • Chopped basil and/or parsley
  • Fresh cracked pepper

Preheat your oven to 450 degrees.

Cut the peppers down the sides into wide slices removing ribs – about 4 to 6 slices each depending on the size of the peppers. Rub some of the olive oil over the peppers to make sure they’re lightly coated. Lay the peppers cut sides up (like little boats) on a sheet pan. Lay a couple of garlic slices and half an anchovy in each pepper. If you love anchovies, put a whole anchovy in each. Season with freshly ground pepper. You don’t need salt if you are using anchovies, they’re salty enough. If you’re making this without anchovies, sprinkle with kosher salt. Drizzle remaining olive oil over the peppers. You will want a little oil in each pepper “boat” with the garlic and anchovies.

Roast in the oven for 30-40 minutes until the peppers have softened and the edges begin to brown. Right before serving, top with the herbs. These can be served hot right out of the oven or at room temperature. Serve with some crusty french bread. Leftovers (if you have any) are really good.

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