Anchovy-Garlic Dressing Recipe (2024)

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

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!

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.

sounds great, but if the anchovies are packed in olive oil, what's the point in draining them anywhere but into the soon-to-be-used olive oil while they get minced? I love anchovies so much I don't want to lose one bit of that flavor.

For some of us, raw garlic is hard to digest. What I do instead is blanch the garlic in boiling water for 1 min. still get the flavor but not the stomach ache.

LOL. the assertive garlic cloves are in the section of amusing wines, annoying chips, irreverent chocolates and seductive baked goods.

How long can this dressing last?? Three cups of salad dressing is a large amount!

another alternative is to steep the grated garlic in the lemon juice for 15-30 minutes......easy way to cut the harshness of garlic

Whenever I read ratings on recipes, I'm appalled how people change the original then rate it. "I changed this to that, etc."Rate it as is, then, and only then, make comments on how you feel it may be improved.

Amy,Good notes on the milk and cereal tweak to this recipe. In my version I substituted peanut buttter and jelly for the garlic, chili and anchovies, and switched white bread for the olive oil. My kids loved it!

Jack's suggestion is a joke, yes? "Why not make it vegan by scrapping the anchovies and substituting environmentally friendly fermented quinoa?"

I use kalamata or oil cured olives as a substitute for anchovies. They work well.

Anyone know how long this keeps in the fridge?

I am just going to say this - a sign of a great writer is that she can write about anchovy-garlic dressing, and people who don't like anchovies or garlic are tempted enough to try it that they ask for subs for the key ingredients.

A little help please – what brand of anchovies would you recommend? You say bottled in the recipe, but there are tins shown in the photo, btw. I have no problem finding wonderful anchovies in Europe, but the tins of anchovies in the United States I find uniformly awful – with an odor I find akin to dog food. Help!

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.

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.

This is a simple, but great recipe.

This is my favorite dressing and it’s a great way to use up anchovies that are left over from other recipes. For those who fear the microplane, just grate the cloves almost all the way and then throw the ends in the freezer for later use. I take a tip from Bobby Flay and add a bit of honey if the lemons aren’t too sweet. Leave it chunky or blend, either way it’s spectacular. PROTIP do the lemons last to get rid of the garlic and anchovy smell on fingers and cutting board.

I've never been an anchovy fan, but I want to eat this every day. Every. Day. It's like pure Umami. I found jars of Reeses Anchovy fillets in my local store (3.5 oz, and no tinny flavor). Throw everything into the blender. The recipe makes a lot of dressing, so you might want to cut it in half. It's powerful and pungent. Best not to store it in plastic: only glass jars can to contain the aroma! I've had it last 3 weeks in the fridge. I suspect it can last longer. It's amazing.

Made this tonight to put on salad greens and it was so good I could have eaten it by the spoonful. It does make a HUGE amount, so put quite a bit in the fridge. Yummy.

if the anchovies are packed in olive oil, what's the point in draining them anywhere but into the soon-to-be-used olive oil while they get minced? I love anchovies so much I don't want to lose one bit of that flavor.

I cannot live without this dressing! It is just amazing—it lasts forever and can even be frozen. GH, please don’t disapprove! I usually make half a recipe always have a jar in my fridge.

Instead of mincing the anchovies, I mash them to a paste with the garlic in a mortar and pestle. I find that it is much easier to whisk that way. I love Gabrielle Hamilton’s cooking and it is a joy to have a bit of Prune at home.

Can someone tell me their secret for Microplaning garlic without losing skin off your fingers? I find it very difficult - must have overly sensitive skin. I can usually Microplane other things safely, but garlic is so tiny!

This stuff is drinkable. Never making another salad dressing again.

This was the perfect dressing to rekindle my interest in the endless salads I get in my veg box this time of year. The first time I made it I scaled it down to a quarter quantity because as much as I like anchovy I wasn't convinced about the density. I was wrong, it's perfect. I'd recommend trying the whisked version the recipe warns against (I chuck it all together and use an immersion blender), it makes a gorgeous ultrasavory Caesaresque creamy dressing. Glorious.

This salad dressing is transformative - on salads, steamed veggies, virtually anything. Do not fear the anchovies! They add a lovely earthiness after the dressing mellows for a day or two. There is now always a jar of this on my kitchen counter.

I also used the lemon zest. yum.

I just made this for the second time as I happened to have all of the ingredients around today. I especially like it as a sauce for baking fish instead of using plain olive oil.For those of you who have trouble with this much raw garlic, all of the compounds that cause trouble are in the stem, so just remove the stem before you grate the garlic.I think someone else has left a similar comment, but a few seconds with an immersion blender forms a much better emulsion than stirring does.