Zesty Anchovy and Caper Vinaigrette
This robust Zesty Anchovy and Caper Vinaigrette captures the bold flavors of the Mediterranean with every delightful drop. Anchovies provide a savory depth while capers add a briny punch, making this dressing an irresistible way to elevate your salads. Perfect for drizzling over mixed greens, roasted vegetables, or even as a marinade for fish, this dressing is a versatile addition to your culinary repertoire. Whether you're a lifelong fan of these ingredients or just looking to try something new, this vinaigrette promises to awaken your taste buds and bring excitement to your plates. A fantastic recipe inspired by Jamie Oliver's 'The Naked Chef', it's a must-try for anyone who appreciates intense flavors.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Fresh lemon juice
2 tablespoons (Squeezed from fresh lemons)
Extra virgin olive oil
5 tablespoons (Cold-pressed)
Fresh ground black pepper
1 teaspoon (Ground just before use for best flavor)
Anchovy fillets
6 (Chopped finely)
Small capers
1 tablespoon (Rinsed and drained)
Instructions
1
In a medium mixing bowl, combine the fresh lemon juice and extra virgin olive oil. Stir gently to blend the two ingredients together.
2
Add the freshly ground black pepper to the mixture, ensuring it is evenly distributed.
3
Finely chop the anchovy fillets and add them to the bowl, followed by the small capers. Mix well until the anchovies and capers are thoroughly incorporated into the dressing.
4
Taste the dressing. Due to the saltiness of the anchovies and capers, you will not need to add any additional salt.
5
Transfer the dressing to a small jar or bottle for easy serving. It can be stored in the refrigerator for up to one week, making it easy to have on hand for impromptu salads.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Anchovy and Caper Vinaigrette?
It is a robust dressing that captures Mediterranean flavors using anchovies for savory depth and capers for a briny punch.
Who inspired this vinaigrette recipe?
This recipe is inspired by Jamie Oliver's 'The Naked Chef'.
How many ingredients are needed for this recipe?
There are 5 main ingredients in this vinaigrette recipe.
What are the primary ingredients in the Zesty Anchovy and Caper Vinaigrette?
The ingredients are fresh lemon juice, extra virgin olive oil, fresh ground black pepper, anchovy fillets, and small capers.
Do I need to add salt to this dressing?
No, you do not need to add salt because the anchovies and capers already provide sufficient saltiness.
How much olive oil is used in this recipe?
The recipe calls for 5 tablespoons of extra virgin olive oil.
What is the recommended amount of lemon juice?
You should use 2 tablespoons of freshly squeezed lemon juice.
How many anchovy fillets should I use?
The recipe requires 6 anchovy fillets, finely chopped.
How much black pepper is included?
The recipe uses 1 teaspoon of freshly ground black pepper.
How should I prepare the capers?
You should use 1 tablespoon of small capers that have been rinsed and drained.
What is the first step in making this vinaigrette?
The first step is to combine the lemon juice and extra virgin olive oil in a medium mixing bowl and stir gently.
Can I use this dressing as a marinade?
Yes, this vinaigrette is very versatile and works excellently as a marinade for fish.
What foods does this dressing pair well with?
It is perfect for mixed greens, roasted vegetables, and fish dishes.
How long can I store the Zesty Anchovy and Caper Vinaigrette?
The dressing can be stored in the refrigerator for up to one week.
What is the best way to store the finished dressing?
It is best to transfer the dressing to a small jar or bottle for easy serving and storage.
Does this recipe contain carbohydrates or sugar?
According to the nutritional data provided, the carbohydrate and sugar content are not specified but are likely very low.
Is this dressing considered zesty?
Yes, it is described as a zesty dressing due to the fresh lemon juice and briny capers.
What kind of olive oil should I use?
Cold-pressed extra virgin olive oil is recommended for the best flavor.
Should I grind the pepper fresh?
Yes, grinding the black pepper just before use is recommended for the best flavor.
What region's flavors does this recipe represent?
This recipe captures the bold and intense flavors of the Mediterranean.
Is the preparation of the anchovies difficult?
No, you simply need to finely chop the 6 fillets before adding them to the bowl.
Can I use large capers instead of small ones?
The recipe specifies small capers, but if you use large ones, you may want to chop them slightly so they distribute evenly.
What should I do if the dressing is too salty?
The recipe advises not to add salt because of the ingredients, but if it is too salty, you can add a bit more olive oil or lemon juice to balance it.
What mixing tool is needed?
A medium mixing bowl and a spoon for stirring or whisking are all that is needed.
Is this a homemade dressing?
Yes, it is a homemade vinaigrette that is much fresher than store-bought options.
How should I serve the dressing?
You can drizzle it directly from a jar or bottle over your favorite salads or roasted dishes.
Is this recipe suitable for those looking for intense flavors?
Absolutely, it is specifically described as a must-try for anyone who appreciates intense, savory, and briny flavors.
What is the consistency of this vinaigrette?
It is an oil-and-juice based dressing with texture provided by the chopped anchovies and capers.
Should the lemon juice be fresh?
Yes, the recipe specifically calls for juice squeezed from fresh lemons for the best results.
Can this be used for impromptu meals?
Yes, since it stores well for a week, it is easy to have on hand for quick salads or roasted vegetables.