Blend all ingredients, except eggs and oil.
Add eggs, one at a time.
Blend well and add salad oil, 1/4 cup at a time.
Makes 1 quart of dressing.
br>Divide and arrange the salad ingredients between 4 bowls. To
peed slowly add 2 gallons salad oil.
Bring 3 quarts
nd parsley.
Fold in salad dressing and lightly salt if
For the anchovy dressing, blend or process all
equired.
To make the salad, combine asparagus, watercress, apples and
cups of the potato salad in a mound in the
Place anchovy, half of the garlic, 1 tbsp of the olive oil and parsley in a small bowl. Let stand while preparing the salad.
Deep-fry calamari, in batches, in hot vegetable oil until golden brown. Drain on paper towels.
Place tomato, remaining garlic, basil, green pepper, avocado, cucumber and olives in large bowl. Drizzle with combined remaining oil and vinegar; toss well.
Place lettuce in serving bowl. Top with salad, calamari and anchovy mixture.
Cook potatoes in boiling salted water for 10 mins, until tender. Drain and cut in half.
Meanwhile, heat a nonstick frying pan over high heat. Cook bacon for 2 mins per side, until crisp. Drain on paper towels. Tear into pieces.
Combine potatoes, bacon, arugula, olives and tuna in a serving bowl. Set aside.
For the anchovy dressing, combine all ingredients and season. Drizzle over salad and toss to combine.
Melt half the butter in a pan and saute the anchovies for 3-4 mins. Remove the fillets and smash them with a fork. Melt the remaining butter in another pan and add the flour and stir. Pour in the lemon juice and simmer for 4 mins. Add the anchovies and stir well.
Mix the chives and Belgian endive in a bowl and sprinkle the salad with the anchovy butter. Serve garnished with the remaining chives.
ike emulsion.
Add the anchovy, pulse for 30 seconds, and
rocess the egg yolks, garlic, anchovy, lemon juice, Worcestershire sauce and
For the potato salad, cook potatoes in boiling, salted
owl. Add remaining oil and anchovy fillets and mash with a
Preheat grill. Combine spices, lemon zest and lemon juice. Rub over steaks and season. Grill for 3 mins per side, or until cooked to your liking. Let rest for 5 mins.
Meanwhile, cook beans in a boiling, salted water for 3 mins, until just tender. Drain then shock in ice water. Drain. Combine with tomatoes and olives. Whisk vinegar, garlic and olive oil together then toss with salad. Season.
Distribute salad between serving plates and top with capers. Arrange steaks over top then add an anchovy fillet to each, if desired.
he parsley, garlic, capers and anchovy in a small food processor
Preheat the grill to medium-high. Boil, steam or microwave fava beans until tender; drain. When cool enough to handle, peel away grey-colored outer shells. Place beans, beets and arugula in a large bowl.
Meanwhile, for the anchovy dressing, combine anchovies, capers, oil, lemon peel, mustard and vinegar in a small bowl. Add 2 tbsp of the dressing to bowl with salad and toss gently.
Grill lamb, brushing occasionally with remaining dressing, until cooked to desired doneness. Slice and serve with salad.
ssembling the salad.
To prepare the sauce, rinse the anchovy fillet
ixing bowl and add the anchovy paste. I know some people
ablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4