A bold and zesty anchovy-forward dressing that's perfect for salads, vegetables, or grilled meats.
Why You'll Love Lemon Garlic Dressing
This punchy, zesty dressing is your salad's new best friend. Anchovy adds a subtle umami depth that doesn't scream "fish" - it just makes everything taste better. A 5-ingredient wonder that works on greens, grilled vegetables, or even roasted meats.
Tips and Tricks
- Use high-quality anchovies packed in olive oil for the best flavor.
- Let the dressing sit for 10 minutes before serving to let the garlic mellow.
- Double the batch and store in the fridge to elevate salads all week long.
Variations
- Add 1 teaspoon Dijon mustard for a creamier emulsion.
- Blend in a handful of fresh herbs like parsley or basil for a green twist.
- Sub lemon with red wine vinegar or champagne vinegar for variety.
Substitutions
- No anchovy? Use 1 teaspoon anchovy paste or substitute with 1 tablespoon miso paste for a vegetarian option.
- Swap garlic with roasted garlic for a sweeter flavor profile.
- If olive oil is too strong, use half neutral oil like grapeseed.
Best Served With
- Mixed greens or kale salads
- Grilled or roasted vegetables
- Pan-seared chicken or fish
- Drizzled over grain bowls or pasta salads
How to Store Leftovers
- Store in an airtight container or jar in the fridge for up to 3 days. Shake or stir before each use as natural separation may occur.
- Not recommended for freezing.
Common Questions
Can I make this dressing without a food processor?
Yes! Just finely mince the anchovies and garlic with a knife, then whisk everything together in a bowl.
Does this taste fishy?
Not at all! The anchovy melts into the dressing and acts more like a background flavor booster-it adds umami and saltiness without a noticeable fishy taste.
Lemon Garlic Dressing
A bold and zesty anchovy-forward dressing that's perfect for salads, vegetables, or grilled meats.
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