Best 11 Arugula Salad With Anchovy Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you craving a vibrant, peppery, and flavorful salad that will leave your taste buds tingling? Look no further than arugula salad with anchovy dressing. This delightful dish combines the crisp and spicy notes of arugula with the salty, umami richness of anchovies, creating a harmonious balance that will tantalize your palate. With its simple yet elegant presentation, this salad is perfect for any occasion, whether it's a casual lunch with friends or a special dinner party. In this article, we'll delve into the world of arugula salad with anchovy dressing, exploring its origins, variations, and the art of crafting the perfect dressing that elevates this salad to new heights of culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

ARUGULA SALAD WITH ANCHOVY DRESSING



Arugula Salad With Anchovy Dressing image

Peppery, crisp arugula stands up nicely to the punch of this garlicky, anchovy-filled dressing. You can adjust the dressing's pungency by adding more or fewer anchovies. The dressing will keep for a few days in the fridge, but the oil will solidify, so remember to take it out at least an hour before serving, and shake it really well.

Provided by Melissa Clark

Categories     dinner, quick, salads and dressings, side dish

Time 10m

Yield 12 servings

Number Of Ingredients 9

1/4 cup lemon juice (from 1 large lemon), plus more if needed
2 fat garlic cloves, finely grated or minced
1/4 teaspoon kosher salt, plus more if needed
2 to 4 anchovies, or more to taste
2 tablespoons chopped parsley
1/2 cup extra-virgin olive oil
4 quarts arugula (about 1 pound)
Flaky sea salt, to taste
Ground black pepper, to taste

Steps:

  • In a blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley, and blend to combine.
  • With blender running, drizzle in oil until emulsified. Taste and add more lemon or kosher salt if necessary.
  • In a large bowl, toss together arugula and just enough of the dressing to coat the leaves (you may not need all of it). Sprinkle with flaky sea salt and pepper and serve immediately.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 1 gram

GARLIC ANCHOVY SALAD DRESSING



Garlic Anchovy Salad Dressing image

"Here's one of my favorite dressings. It's thick, creamy and terrific with greens and vegetables," relates field editor Lois Taylor Caron of Bainsville, Ontario.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2/3 cup.

Number Of Ingredients 10

2 tablespoons lemon juice
2 tablespoons sour cream
2 tablespoons mayonnaise
2 to 3 anchovy fillets
1/3 cup grated Parmesan cheese
2 garlic cloves, peeled
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
1/3 cup canola oil

Steps:

  • Place the first nine ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl or jar; cover and store in the refrigerator.

Nutrition Facts : Calories 211 calories, Fat 22g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 193mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

ARUGULA SALAD WITH LEMON DRESSING



Arugula Salad with Lemon Dressing image

This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

Zest and juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 pound (2 to 3 bunches) arugula
2 ounces Parmesan cheese

Steps:

  • In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
  • Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.

Nutrition Facts : Calories 147 g, Fat 11 g, Fiber 2 g, Protein 8 g

ARUGULA SALAD WITH BERRY DRESSING



Arugula Salad with Berry Dressing image

My family enjoys this refreshing salad during the spring and summer months. Sweet strawberries balance the slightly tart balsamic dressing. -Jennifer Kunz, Troy, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 cup halved fresh strawberries, divided
2 tablespoons balsamic vinegar
1 tablespoon canola oil
1 teaspoon honey
Dash salt
1 log (4 ounces) fresh goat cheese
2 tablespoons finely chopped pistachios
4 cups fresh arugula or baby spinach
3/4 cup fresh blackberries
3/4 cup fresh blueberries
1/4 cup julienned peeled jicama

Steps:

  • For dressing, place 1/4 cup strawberries, vinegar, oil, honey and salt in a blender; cover and process until smooth., Roll goat cheese in pistachios; cut into eight slices. Divide the arugula among four salad plates; top each with blackberries, blueberries, jicama, remaining strawberries and two slices of goat cheese. Drizzle with dressing.

Nutrition Facts : Calories 159 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 175mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

STRAWBERRY ARUGULA SALAD



Strawberry Arugula Salad image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
1/3 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 large red onion, sliced
One 5-ounce container baby arugula
1 cup sliced strawberries
1/2 cup toasted pine nuts
1/3 cup freshly grated Parmesan

Steps:

  • Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes.
  • Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately.

ARUGULA SALAD AND ULTIMATE VINAIGRETTE



Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

Steps:

  • Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
  • Toss arugula with vinaigrette, to taste.

ARUGULA SALAD WITH CITRUS VINAIGRETTE



Arugula Salad with Citrus Vinaigrette image

Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.

Provided by JEANNETTE777

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 7

⅓ cup freshly squeezed grapefruit juice
⅓ cup freshly squeezed orange juice
⅓ cup extra virgin olive oil
salt to taste
6 ounces arugula - rinsed, dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced

Steps:

  • In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
  • In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 13.8 g, Fat 19.1 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 158.7 mg, Sugar 7.9 g

ANCHOVY SALAD DRESSING



Anchovy Salad Dressing image

This dressing is delicious on a Nicoise style salad of steamed green beans, fresh tomatoes, hard boiled eggs and baby greens. I love it on steamed broccoli also. Be adventurous and try this.

Provided by Geema

Categories     Salad Dressings

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon pepper
1 clove garlic, pressed
2 anchovy fillets, chopped fine

Steps:

  • Combine all ingredients in a covered jar and shake well.
  • Chill in refrigerator.
  • Before serving, shake thoroughly.

Nutrition Facts : Calories 228.3, Fat 22.9, SaturatedFat 3, Cholesterol 1.7, Sodium 781.3, Carbohydrate 3.6, Fiber 2.1, Sugar 0.5, Protein 3.4

ARUGULA SALAD WITH BUTTERMILK DRESSING



Arugula Salad with Buttermilk Dressing image

Top this arugula salad with our Buttermilk Onion Rings.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

2 tablespoons low-fat buttermilk
2 tablespoons reduced-fat sour cream
1 tablespoon cider vinegar
1 tablespoon chopped chives
Coarse salt and ground pepper
3 bunches ounces arugula (13 ounces total)

Steps:

  • In a large bowl, whisk together 2 tablespoons each low-fat buttermilk and reduced-fat sour cream, and 1 tablespoon each cider vinegar and chopped chives. Season with coarse salt and ground pepper.
  • Toss 3 bunches (13 ounces total) arugula, well rinsed and stems trimmed, with dressing. Season with salt and pepper, if desired.
  • Divide evenly among 6 plates; top with Buttermilk Onion Rings, if desired.

Nutrition Facts : Calories 180 g, Fat 16 g, Protein 2 g

ARUGULA SALAD WITH ASIAGO AND CRANBERRIES



Arugula Salad with Asiago and Cranberries image

This simple salad combines peppery arugula, nutty Asiago cheese, and sweet cranberries, topped off with buttery pine nuts.

Provided by France C

Categories     Arugula Salad

Time 15m

Yield 4

Number Of Ingredients 8

2 tablespoons rice wine vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons low-sugar dried cranberries
1 tablespoon minced shallot
salt and freshly ground black pepper to taste
4 ounces arugula
1 ounce Asiago cheese, shaved
2 tablespoons pine nuts

Steps:

  • Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
  • Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 136.1 calories, Carbohydrate 6.7 g, Cholesterol 6.3 mg, Fat 11.1 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 94.2 mg, Sugar 4.4 g

WILD ARUGULA, CELERY AND APPLE SALAD WITH ANCHOVY DRESSING



Wild Arugula, Celery and Apple Salad With Anchovy Dressing image

The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan's wonderful new cookbook, "Bitter." I have reduced the anchovies significantly, not because I don't adore anchovies, but to reduce the sodium levels, which would be too high if an entire can were used. The salad presents a delicious play of bitter, pungent, sweet and salty flavors.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer

Time 20m

Yield Serves 4

Number Of Ingredients 10

3 anchovy fillets
5 tablespoons extra virgin olive oil
1 large garlic clove, green germ removed, minced
1 tablespoon fresh lemon juice or sherry vinegar
1 teaspoon Dijon mustard
Freshly ground pepper
4 cups arugula, preferably feathery wild arugula, stemmed
2 cups thinly sliced celery, from the inner stalks of the bunch
2 tablespoons chopped celery leaves
1 tart apple, such as a Pink Lady or Granny Smith, thinly sliced and tossed with 2 teaspoons lemon juice

Steps:

  • Make dressing. Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use the pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add olive oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding the next. Season to taste with freshly ground pepper.
  • In a salad bowl, toss together arugula, celery and celery leaves, and apple slices. Add dressing, toss until coated, and serve.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Choose fresh, young arugula: Look for arugula with bright green leaves and no signs of wilting or yellowing.
  • Wash the arugula thoroughly: Rinse the arugula in cold water to remove any dirt or debris.
  • Dry the arugula thoroughly: Use a salad spinner or pat the arugula dry with a clean kitchen towel to remove excess water.
  • Make the anchovy dressing ahead of time: The dressing can be made up to 3 days in advance and stored in the refrigerator.
  • Use good quality anchovies: Look for anchovies that are packed in olive oil and have a firm texture.
  • Don't overdress the salad: A little bit of dressing goes a long way. Toss the arugula with just enough dressing to coat the leaves.

Conclusion:

Arugula salad with anchovy dressing is a simple, yet delicious, salad that is perfect for any occasion. The peppery flavor of the arugula pairs perfectly with the salty, briny flavor of the anchovies. This salad is also very versatile and can be customized to your liking. For example, you can add other ingredients such as tomatoes, cucumbers, or croutons. You can also use a different type of dressing, such as a vinaigrette or a lemon-tahini dressing. No matter how you choose to make it, arugula salad with anchovy dressing is sure to be a hit.

Related Topics