Lemon Garlic Dressing

A bold, zesty anchovy-forward dressing for salads, vegetables, or grilled meats.

Why You'll Love Lemon Garlic Dressing

Anchovies, lemon juice, and garlic get pulsed in a food processor, then olive oil and water stream in to emulsify. It's just 5 ingredients, and the anchovy dissolves into the dressing instead of tasting fishy.

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 for salads all week.

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

Lemon Garlic Dressing

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A bold and zesty anchovy-forward dressing for salads, vegetables, or grilled meats.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 20 tablespoons

Course: Dressing/Condiment

Cuisine: Mediterranean-Inspired

Ingredients Equipment Method Notes

Ingredients

  

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• 6 anchovy filets
• 1 lemon freshly juiced
• 2 cloves garlic minced
• 1 cup extra-virgin olive oil
• 2 tablespoon water

Equipment

• Food processor or high-speed blender
• Citrus Juicer
• Airtight Container
• Measuring cups and spoons

Method

 

1. Add anchovies, lemon juice, and garlic to a food processor and pulse 2-3 times
2. With the machine running, slowly stream in the olive oil, followed by the water
3. Taste and adjust seasoning if needed
4. Store in an airtight container in the fridge for up to 3 days

Notes

Storage: Keep in an airtight jar in the fridge for up to 3 days. The oil and lemon juice will separate a bit as it sits, so give it a good shake before using.

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