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Post by Kate * on Sept 10, 2014 19:29:04 GMT
Can you make a good, say, Green Goddess, Caesar or other salad dressing without using anchovies? Or I guess another question would be how to make one without being overpowered by a fishy taste? The only anchovies I've ever encountered have been at the end of my fishing pole, not something I would ever look for in the grocery store.
In browsing some recipes, I noticed that most called for anchovies. Normally I would skip right over these, but I'm interested in some new or different dressings made at home.
In general, doesn't it seem like Caesar dressing has changed over the years? It used to be really fishy but now seems pretty mild. I cannot stand any fishy fish, but am not adverse to using things like fish sauce (nam pla) or clam juice in recipes, and would even try the anchovies if I knew I wouldn't have to throw the whole mess out.
And where would you find anchovies anyway? Are they near the canned tunas? Or maybe I am thinking of sardines...
Thanks!
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61redhead
Full Member
Refupea #1938
Posts: 456
Location: South Carolina
Jun 28, 2014 11:27:52 GMT
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Post by 61redhead on Sept 10, 2014 19:37:50 GMT
Maybe you could try this. Seems like it would be really easy to adjust the quantity to the level that suits you best. Anchovy Paste |
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Post by disneypal on Sept 10, 2014 22:03:30 GMT
I probably would use the anchovy paste that 61redhead posted. But if you do want to use anchovy filets - you can find them near the canned tuna, sardines, etc. at the grocery store. I don't think Caesar dressing would quite be the same with anchovies (or anchovy paste) Here is a recipe you can try: Caesar Salad 1/3 cup olive or vegetable oil 3 Tablespoons lemon juice 2 teaspoons anchovy paste 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon ground mustard 1 garlic clove, finely chopped 1 large bunch romaine, torn into bite-size pieces (10 cups) 1 cup garlic-flavored croutons 1/3 cup grated Parmesan cheese Freshly ground pepper Mix oil, lemon juice, anchovy paste, Worcestershire sauce, salt, mustard and garlic in salad bowl. Add romaine; toss until coated. Sprinkle with croutons, cheese and pepper; toss. |
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Post by Kate * on Sept 11, 2014 1:25:03 GMT
61RH Thanks for that link! They do carry some Roland products around here, they like stuff from Spain quite a bit.
Disneypal, thanks for the recipe! I'll give it a try if I can find the paste. I looked around briefly at a local grocery store but all I saw were anchovy filets (at $6 a tin) so I passed. Would the anchovy paste be in the same area?
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Post by AussieMeg on Sept 11, 2014 3:35:30 GMT
Oh gosh, I LOVE anchovies!! I eat those hairy little suckers right out of the jar! Made myself sick one day after sharing a whole jar with my BFF's DH. That being said, I know that there are a lot of crazy people in the world  who do not share my joy for for anchovies. My DSO being one. However that doesn't stop me from using them in some dishes. I make a Greek potato salad that has anchovies in the dressing. I cut them up very finely and when they are mixed with the other ingredients, he doesn't even know they are in there - it just gives the dressing a salty flavour. I also put them in an Italian casserole-type dish that I make. By the time the dish has been cooked the anchovies disintegrate and again, just adds a saltiness to the dish. You can also get anchovy sauce. It is a lot thinner than anchovy paste, and you could add just a little bit. I think that if the recipe for Caesar dressing called for 4 anchovy fillet, perhaps just use 2. In my supermarket the anchovies are with the canned tuna, salmon, sardines and kippers etc. |
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scorpeao
Pearl Clutcher
Posts: 4,524
Location: NorCal USA
Jun 25, 2014 21:04:54 GMT
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Post by scorpeao on Sept 11, 2014 3:41:47 GMT
I love anchovies too, but I never knew Caesar dressing had them in it until I was in a fancy restaurant where they made the dressing table side. I don't think you are supposed to "taste" fish in those dressings. If you do you used too much.
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Post by ametallichick on Sept 11, 2014 3:52:26 GMT
IMO no. My Caesar dressing recipe is of legend and I do only use anchovy paste.
I wouldn't make it without anchovies. JMO!
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who do not share my joy for for anchovies. My DSO being one. However that doesn't stop me from using them in some dishes. I make a Greek potato salad that has anchovies in the dressing. I cut them up very finely and when they are mixed with the other ingredients, he doesn't even know they are in there - it just gives the dressing a salty flavour. 
