Salad With Anchovy-Mustard Vinaigrette
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 2garlic cloves, finely chopped
- Kosher salt and black pepper, as needed
- 6anchovy fillets, finely chopped
- 1tablespoon Dijon mustard
- 4teaspoons fresh lemon juice, more to taste
- ½cup extra-virgin olive oil
- 2quarts cleaned arugula
- 1small head radicchio, trimmed and thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
136 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 140 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice. Slowly whisk in oil until combined. Season with salt and pepper and more lemon if desired.
- Step 2
In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves. Serve immediately.
Private Notes
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Cooking Notes
Karen
This is my go-to salad for dinner parties. Double the dressing (I use one full tin of anchovies with the oil strained out per single batch of dressing) make it in advance in a blender, store in a glass jar. Prewash the leaves and store in a slightly damp pillowcase in the crisper. Just before serving, toss the leaves with dressing on an oval platter. It does look sexiest on a gorgeous white oval platter. No matter how much of this salad I prepare, it is never, ever enough.
Figaro
Melissa, this is an awesome salad. My husband thinks he doesn't like radicchio or anchovies, but this salad, he adores. I've made it quite a few times; sometimes I substitute frizée if I can find it, or any really interesting mixed greens. Thanks for this winner!
Mary
Soak the prepared head of radicchio in cold water for one hour and then spin dry, this removes the bitter taste of the radicchio.
Roni Jordan
Like a Caesar dressing without the egg yolk or anchovies, a nice change of pace from my favorite vinaigrette. Used last night on salad of spring mix, fennel, clementines and slivered onion. Easy enough to make a batch and keep on hand in a salad dressing shaker (Oxo makes a great one)
PVH0use
Very good vinaigrette, and excellent with the peppery greens. Second time, I added just a bit of white balsamic along with the lemon juice
Carol
Less oil! More lemon juice. Otherwise nice.
JT
Love this dressing! Made it a number of times and it's always delicious. I just throw everything into a food processor and drizzle in the oil.
Roni Jordan
No, they wouldn't. You could use anchovy paste.
Suzanne
Excellent dressing! I used it on a mix of kale, spinach, arugula, and avocado because that's what I had on hand. Will definitely make again. I wonder how it would be on roasted brussels sprouts?
Tracy
I substitute capers for anchovies. Less threatening.
Sam Barkdull
A fantastic salad. I used some salted, Sicilian anchovies for the dressing and Meyer lemon for the juice.
Alison
I made this again last night and decided to grate the garlic cloves on my microplane...basically does what the mortar/pestle do. Still a hit unless one really hates anchovy.
kate
I fillet equals 1/2 tsp paste
mrschill
This is really good. Even people who don’t like salad went back for more. I put the garlic through the garlic press instead of chopping.
Ruth
So easy and so good. I worried about a heavy anchovy taste but it was great. Dreessing greens lightly is imprtant.
Austin Val
Everyone at my dinner party last night asked "what was in that dressing??" and several requested the recipe. Smash hit.
Kathy F.
Put garlic through a garlic press, soak head of radicchio in ice water(optional)
Kathy F.
Use food processor, garlic press, soak radicchio one hour in cold water. Add grated lemon rind, decrease oil.
pam
If 2 quarts of arugula in 28 ounces, this would be 4 bags of arugula?! I guess it tracks for 8 people? Winging it, I used two 7 oz bags and halved the rest of the ingredients. It turned out great. But I am still curious about the quart measurement? I’ve only ever seen ounces or grams for greens. Can someone please clarify this measurement. Thanks!
Lilit
Radiccio needs to be be placed in water for 1 hour for less bitterness.
aceofwands
Used a processor for the dressing- anchovies and garlic first, then added the other ingredients except the oil. Based on others suggestions, used less oil, about 1/3C, but still tasted a little too oily so I added about 2 more tsp of lemon juice. Used water cress, radicchio, red Bibb and shaved fennel. Delicious!
ExDC
Oh such a dilemma! Do I use my tin of anchovies for this recipe, or make Patricia Wells' Anchoïde from Epicurious (no Dijon)? Hopefully I'll decide by the time I get down to the kitchen...the arugula/spinach/thinly shaved white cabbage mix is waiting, but there are also 6 bell peppers to play with! Solution: go buy another tin of anchovies for tomorrow's dinner.
Jo
Needed more vinegar so added a teaspoon more.
lynnie
So delish! Double next time!
Molly
How much is “2 quarts” of arugula? My local source sells it by the ounce?
Katherine
My husband and I just love this dressing. Made this today with arugula, radicchio, and tomatoes and it was so, so good.
Katherine
Oh! I forgot to say, double the lemon in the dressing, otherwise it gets lost in all that oil.
Green Man
Hard to go wrong with these ingredients to build from. Add to any salad greens for a quick and easy side salad.
kat
Great salad. I agree with others to soak the radicchio. I added some shaved parmesan loved it.
Mel
So surprised at how delicious this was!!! Will make again!!!
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