Arugula Salad With Anchovy Dressing Recipe (2024)

I always use anchovies to all kinds of salads, it substitutes the sea salt! Try adding a spoon of French mustard to the garlic, lime/lemon/apple or barsamic vinegar to the oil and blend into a creamy dressing - keeps in the fridge for a week!

add roasted pear

It was delicious so I tried for the second time only to realized that I don't have anchovy in the middle of making it. I improvised with 1 tablespoon capers, 4 pitted Olives, 1 tablespoon Red Boat's Fish sauce instead of anchovy. It came out great. I tried this version with Romain hearts, added boiled eggs, radish, avocados, and fennel bulbs. I know it's a lot but it was perfect when you want the salad to be the main dish.

This is a very good simple dressing. I found the olive oil to be bitter when whizzed in the blender (happens sometimes, depends on the oil) so when I make it the second time I'll use 3/4 neutral vegetable oil to 1/4 olive. But even considering that, the dressing was excellent - salty, garlicky, lemony and just right for the very assertive arugula we found in the market. I must confess, I used more garlic than called for. Guess I just can't help myself...

Added some shaved parmigiano reggiano and tiny, dissected sweet cherry tomatoes after plating. Served with garlic toast points. Perfection.

Wonderful salad make extra because people cant leave it alone, I used lime juice because it was all I had, this is one of the best salads ever. Melissa Clark has a spinach salad with an anchovie dressing which is also wonderful.

Much as I love arugula, I wanted to have a little bit of contrast. I added some paper-thin slices of fennel. A little more interesting visually and added a slightly different texture. A big hit at our Thanksgiving gathering :)

Superb dressing due to the anchovies. Upgrade your usual anchovies to make the flavors stand out. This recipe is a staple for our weeknight and weekend salads.

I have and it says in the introduction "it will keep for several days in fridge. You need to take it out an hour before serving and shake it." So good.

I made this the other night and it was perfect on the first try. I went the way of 4 anchovies and loved it. This will likely be my new go to salad dressing.

I used less oil but added a cranberry pear balsamic also topped the salad with roasted pears and mixed in some radicchio. This is a fantastic base though. Everyone commented on how delicious it was even the kids.

Used half the amount of oil. SO GOOD!

Made last night and making again tonight. Plan to add more garlic (3 cloves), the full 4 anchovies, and a dollop of dijon. So good as it was, though, with only 2 anchovies.

I wish more chefs would point out the mortar and pestle option for dressings. This is a good recipe and perfect for a M&P.

Added pinch of red pepper and served with chopped egg. Yummy light dinner.

This is my absolute favorite dressing. Simple and so delicious. It’s salty umami amazingness. I double it and use the whole tin of anchovies.

Double garlic and anchovies

Absolutely perfect in its simplicity and a great compliment to any meal when the salad is not the main course but still important. Added halved cherry tomatoes. Guests ate it all and raved about it. Served with freshly grated Parmesan on the side. Did not use a blender because I’ve had problems in the past with olive oil turning bitter. Instead, I mashed the anchovies into a paste on my cutting board with the sides of my chef’s knife then gave a final good stir with a small spatula.

I've always struggled w/ how to dress baby arugula -- this is it. Just take care and be VERY sparing on how much you use. This is a hit!

Add whatever fresh herbs you have hand to the dressing - cilantro, basil, green onions. Topped salad with pecorino for an extra salty, umami kick (and because partner will eat anything with cheese on top).

I can never find arugula in my local stores so sub that. Regardless, this dressing is the star. Whether you/guests have an opinion about anchovies, good chance this dressing will be a game changer.

I've never had a salad like this. Really good! It brought a very strong flavor to my Thanksgiving table.

Super zingy and yummy! So glad to have explored making homemade salad dressings during the pandemic. It’s unlikely that I’ll purchase pre-made supermarket ones again. Be careful with the pepper as arugula is peppery already.

Simply fantastic! I made it two nights in a row for dinner as it was so delicious... with schnitzel. Just perfect.

Don’t use vitamix