Salad with anchovies

Caesar salad

Of all the various vinaigrettes and dressings in this book, this is probably the one my husband, Joe, and I make the most. It’s Caesar-ish, thanks to garlic and anchovy, while lots of lemon juice makes it bright and bracing. Dijon gives it a bit of creaminess without actual cream or cheese, and it comes together in a mortar and pestle, which gives it a rustic, extra-homemade quality. We’re anchovy enthusiasts, and if I had a soapbox to stand on to profess my zeal for the tiny fish, I would…

The deeply savory flavor that anchovies add to salad dressings, sauces, and pasta dishes is incomparable. Find the best easy anchovy recipes here.

Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.

This salad is a zesty first course or a fine lunch. A range of sharp flavors — garlic, anchovy, lemon and briny olives — contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don’t cut pitted olives crosswise into little slices.

This anchovy salad with tomatoes and black olives is a great lunch treat for a hot summer day! You should try this combo, flavor explosion!

Get Escarole Salad with Anchovy Vinaigrette Recipe from Food Network

Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture — in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order…

One way to subvert the usual lettuce narrative is to do something wholly unexpected with it, as in the baked lettuce and onion tart we shared with you yesterday. Another way is to expand the idea of lettuce itself — as in this crisp, bitter chicory salad from the bright minds behind Bar Tartine in San Francisco. Chicories are bitter greens with a more assertive bite than sweet and tender garden greens, but that bitterness means they stand up well to a strong dressing.