{"id":18743,"date":"2016-07-03T20:09:40","date_gmt":"2016-07-03T18:09:40","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18743"},"modified":"2016-07-03T23:00:06","modified_gmt":"2016-07-03T21:00:06","slug":"anchovy-vinaigrette-or-anchovy-salad-dressing","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=18743","title":{"rendered":"Anchovy Vinaigrette, or Anchovy Salad Dressing"},"content":{"rendered":"

\"anchovy_vin_\"A big part of my summer meals consist of\u00a0bowlfuls of\u00a0salad leaves, topped with\u00a0tomato, sometimes\u00a0other raw vegetables,\u00a0and\u00a0proteins, such as cheese, egg, ham,\u00a0bacon, canned tuna…. I often change both the toppings\u00a0and the vinaigrettes, but none of the dressings\u00a0I have tasted\u00a0produces the effect comparable to this anchovy vinaigrette: it has this irresistible je-ne-sais-quoi characteristic of\u00a0umami-packed food.<\/p>\n

Canned or salted anchovy is\u00a0hated by many people, but if mixed and used in correct\u00a0amounts, it improves flavours in a very discreet way\u00a0and thus can be enjoyed by all. I am a big fan of anchovies on their own (anchovy pizza is the only one I’ve been ordering\u00a0for years!), so I’d like to propose also\u00a0an “anchovy lovers” option. The latter, apart from mixed anchovy, has an additional amount of chopped anchovy added to the sauce \u00a0for a double anchovy taste (this is the one you see at the photograph above).<\/p>\n

As for the source – or rather inspiration – of my recipe, I once\u00a0saw an anchovy vinaigrette mentioned on a British tv cooking program, but don’t remember where exactly and didn’t write down the recipe. A couple of weeks ago I simply added anchovies to oil,\u00a0vinegar and garlic and… it worked!<\/p>\n

If you are an anchovy fan, you might also like this Spanish salad:<\/p>\n

\"Egg,<\/a>
Egg, Pepper and Anchovy Salad<\/figcaption><\/figure>\n

TIPS: This dressing is perfect for both salad as a full meal or as a side-dish (only leaves and maybe tomatoes). If you want to try the above salad version, I’ve put there a boiled egg, capers, mini tomatoes, dill and ground pepper. The tomatoes are dark because it’s the black Crimean variety.<\/p>\n

Obviously you can use here both canned and salt-preserved anchovies. I never see the salted ones, so cannot tell you what difference in taste they make. If you are not a huge fan of anchovies and simply curious about the taste of this vinaigrette, start with half of the anchovy amount I wrote.<\/p>\n

You can replace a part of olive oil with the\u00a0oil from anchovies (if you use anchovies in oil), but don’t skip olive oil.<\/p>\n

Preparation: 5 minutes<\/em><\/p>\n

Ingredients (serves two):\u00a0<\/em><\/p>\n

2 slightly heaped\u00a0tablespoons of finely chopped drained canned anchovy (+1 more if you want the “anchovy lovers” version)<\/em><\/p>\n

4 tablespoons olive oil (or a part of olive oil and canned anchovies’ oil)<\/em><\/p>\n

1 big clove garlic, squashed or grated<\/em><\/p>\n

6 (or more) tablespoons wine vinegar<\/em><\/p>\n

Mix everything in a food processor (a baby food processor is very useful here) or mash well the anchovies with a fork, then mix well with the remaining ingredients. (Afterwards, add the chopped tablespoon of anchovies, if making the strong-flavoured version.) Taste and\u00a0add more oil\/vinegar, if needed.<\/p>\n

This vinaigrette will keep for at least a week in the fridge, so it’s a good idea\u00a0to make a bigger amount.<\/p>\n","protected":false},"excerpt":{"rendered":"

A big part of my summer meals consist of\u00a0bowlfuls of\u00a0salad leaves, topped with\u00a0tomato, sometimes\u00a0other raw vegetables,\u00a0and\u00a0proteins, such as cheese, egg, ham,\u00a0bacon, canned tuna…. I often…<\/p>\n","protected":false},"author":1,"featured_media":18748,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[77,204,9,125,183,33,133],"tags":[45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18743"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18743"}],"version-history":[{"count":16,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18743\/revisions"}],"predecessor-version":[{"id":18762,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18743\/revisions\/18762"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18748"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18743"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}