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Anchovies in salad dressing???

Darth_Tater Feb 20, 2013 02:10 PM

I found this recipe on Chow.

Now, I am a self-proclaimed redneck from Cornfield, Indiana. My only experience with anchovies has been on pizza . . . I am not a fan! Heck, I was a teenager before I realized that store-bought fish came in any other form than frozen fillets and fishsticks.

While my tastes have broadened, I'd say that I have limited tastes when it comes to fish. That said, can anyone tell me if the six anchovies in the noted vinaigrette will make it taste "fishy" ???

  1. s
    sparky403 Feb 21, 2013 03:10 PM

    Anchovies are a flavor bomb - usually you'd not know they were in the food.

    For instance Cesar salad dressing. Whooster sauce, etc.

    I agree with the others start with 3 and go from there - they'll break up and you won't know they're there.

    FYI - When you put anchovies in stuff don't tell your friends

    1. w
      Westminstress Feb 21, 2013 12:08 PM

      Oh, and an anchovy dressing tastes best on a hearty salad, like the suggested bread salad, or bitter greens like dandelion or chopped romaine (the anchovies are good for counteracting bitterness). I wouldn't put it on something delicate like baby lettuces/spring mix. Also, get good quality anchovies from a specialty/gourmet store; cheap anchovies aren't too good.

      1. m
        mwhitmore Feb 21, 2013 11:51 AM

        Understand that the purpose of anchovies in most recipes is not 'fishiness', but umami, increased savoriness. In many recipes, a sauce will taste 'better' without any noticable fish taste. So start with just a bit, say one fillet. Then increase gradually. And the quality fo the anchovy is key. Iprefer salt-packed (and rinsed) to most canned.

        1. c
          cheesemonger Feb 20, 2013 07:19 PM

          Do you have access to white anchovies? They are a whole 'nother fishy. Well, kinda, but milder and richer.

          1. s
            sandylc Feb 20, 2013 06:05 PM

            I grew up near cornfield in!

            6 Replies
            1. re: sandylc
              Uncle Bob Feb 20, 2013 07:14 PM

              Did you ever go into a cornfield at night??? ~ It's amazing!!
              On a warm, still night you can actually hear the corn growing...snapping and popping, etc. No kidding!

              1. re: sandylc
                Darth_Tater Feb 21, 2013 10:26 AM

                Rural Shelby County; then Salem and Seymour.

                1. re: Darth_Tater
                  sandylc Feb 21, 2013 10:50 AM

                  Marion for me.

                  1. re: sandylc
                    Darth_Tater Feb 21, 2013 12:46 PM

                    Have been in Charleston for 5yrs. I REALLY miss White Castles and breaded tenderloins.

                    1. re: Darth_Tater
                      ChefJune Feb 21, 2013 01:06 PM

                      You can keep those White Castles, but I'm with you on the breaded tenderloins!

                      1. re: Darth_Tater
                        sandylc Feb 21, 2013 01:09 PM

                        Same here - skip the white castles, but, oh, boy.....BREADED TENDERLOINS!

                2. C. Hamster Feb 20, 2013 04:42 PM

                  I've had many beers in cornfield, Indiana ....

                  Smashed up anchovies in a salad dressing or a sauce taste way different than cheap canned anchovies on Indiana pizzas.

                  It may taste a bit "fishy" but more that that it adds a savory/salty/nutty craveable taste. It's called umami and is considered the "fifth taste " after sweet, bitter, salty and sour.

                  1 Reply
                  1. re: C. Hamster
                    Uncle Bob Feb 20, 2013 07:16 PM

                    Love 'em!!!!

                  2. t
                    treb Feb 20, 2013 03:37 PM

                    Walk before you run, try 3 fillets.

                    3 Replies
                    1. re: treb
                      sr44 Feb 20, 2013 07:22 PM

                      If you have any Thai fish sauce in your cabinet, you can use that to season the dressing a splash at a time.

                      1. re: sr44
                        Darth_Tater Feb 21, 2013 10:22 AM

                        Great idea! I do have fish sauce. Thanks.

                        1. re: Darth_Tater
                          ChefJune Feb 21, 2013 01:05 PM

                          There's anchovies in that fish sauce! also in Worcestershire sauce. Bet you didn't know... ;)

                    2. w
                      wyogal Feb 20, 2013 02:59 PM

                      I like the anchovy paste in a tube. Just quirt a little bit, then do as others say, taste it.

                      2 Replies
                      1. re: wyogal
                        sandylc Feb 20, 2013 06:03 PM


                        1. re: wyogal
                          juliejulez Feb 21, 2013 10:29 AM

                          same here

                        2. s
                          sr44 Feb 20, 2013 02:24 PM

                          Start with 2 mashed, and taste. You can always add more.

                          1 Reply
                          1. re: sr44
                            pinehurst Feb 20, 2013 02:51 PM

                            +1 on this.

                          2. roxlet Feb 20, 2013 02:16 PM

                            That is a huge amount of dressing, and though the dressing won't taste fishy, it will probably taste pretty good with lots of umami from the anchovies. You can smash the anchovies to a paste, which is the way I'd make this dressing.

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