Anchovy-Garlic Dressing

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 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.