Anchovy
Caesar and the Goddess
Popular on Food52
20 Reviews
Spartanfan90
July 12, 2021
Made this recipe exactly as written for dinner, except I forgot to buy parsley. I don't think it made a difference. As other cooks have noted, the dressing is delicious and easy to make, and by all means use the anchovies! Anchovies will not make the dressing fishy and you will not be able to taste them in the dressing.
I cannot wait to make another salad tomorrow for lunch. This recipe is a keeper, 5/5. The only small change that I may make next time is to add some red pepper flakes to the shrimp when I cook them for just a small bit of heat. I bet this would also work really well with chicken.
I cannot wait to make another salad tomorrow for lunch. This recipe is a keeper, 5/5. The only small change that I may make next time is to add some red pepper flakes to the shrimp when I cook them for just a small bit of heat. I bet this would also work really well with chicken.
ChefJune
February 19, 2014
This is the same mrs larkin of the famous Ramp Tramp Dressing, and I am here to tell you that dressing will make any rainy day sunny! It's so good I could eat it with a spoon. It's a winner for any salad. Also makes a commendable dip.
cabinetstew
November 17, 2010
I hate to be negative but the last time I checked "vegetarian" does not include the consumption of any "flesh foods" - Although dairy would be acceptable because if you eliminate those than it would be strict vegan.
(however, having stated that - the recipe looks delicious)
(however, having stated that - the recipe looks delicious)
mrslarkin
November 21, 2010
You're right, cabinetstew! I guess this would be classified as a pescatarian dish, then.
lastnightsdinner
May 15, 2010
I have a feeling that once I try this dressing, I'm going to want to put it on everything. A mash up of Caesar and Green Goddess? Brilliant.
mrslarkin
May 15, 2010
Thanks, LND. That is so funny, because it's exactly what I've been doing. Veggies, breadsticks, hunks of fresh mozzarella. It gets thicker in the fridge - very dippable! Pro'ly be good on a sangwidge, maybe.
Lizthechef
May 12, 2010
OK, thanks for the anchovy recommendation. I'll hit WF when I shop for the weekend - "boquerones" it shall be...Maybe try some on my simple Margherita pizza too.
mrslarkin
May 12, 2010
Thanks Liz. I get looks of horror from my family whenever I open a can. So I tell them "don't yuck my yum."
Lizthechef
May 12, 2010
Cute header - and your recipe/photo look terrific, as always! Yes, I must learn to like anchovies...
pierino
May 12, 2010
...Liz, try boquerones for your anchovy breakthrough. These are white anchovies that are actually pickled rather than packed in oil or salt. They are not stiff litte monsters. I've converted many an anchovy hater using these. Look for them at Whole Foods, Tienda, or LaEspanola. Available on line. They are wonderful with olives and almonds. And I had them in NYC recently served with celery hearts.
thirschfeld
May 12, 2010
Definetely go for the pickled white Spanish anchovies. I could eat those by the bucket. Then again I think I can eat lots of things by the bucket. Is by the bucket one of the seven deadlies?
mrslarkin
May 12, 2010
I guess it depends on what's in the bucket...romaine, not so bad. Tequila, not so good. anchovies must fall somewhere in the middle. ;-)
thirschfeld
May 12, 2010
if it is that recalled romaine, then romaine very bad, and the tequilla might be good and in this case anchovies of any kind really bad.
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