Arugula Salad With Anchovy Dressing Recipe (2024)

By Melissa Clark

Updated Oct. 17, 2023

Arugula Salad With Anchovy Dressing Recipe (1)

Total Time
10 minutes
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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.

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Yield:12 servings

  • ¼cup lemon juice (from 1 large lemon), plus more if needed
  • 2fat garlic cloves, finely grated or minced
  • ¼teaspoon kosher salt, plus more if needed
  • 2 to 4anchovies, or more to taste
  • 2tablespoons chopped parsley
  • ½cup extra-virgin olive oil
  • 4quarts arugula (about 1 pound)
  • Flaky sea salt, to taste
  • Ground black pepper, to taste

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

94 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 126 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Arugula Salad With Anchovy Dressing Recipe (2)


Make the recipe with us

  1. Step


    In a blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley, and blend to combine.

  2. Step


    With blender running, drizzle in oil until emulsified. Taste and add more lemon or kosher salt if necessary.

  3. Step


    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.



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Cooking Notes


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 :)

CS Baskin

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.

Steve Steady

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.


Best salad dressing ever!


Be sure to use roasted garlic!!


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!

Shannon Carpenter

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.

Sir Freddy's Mum

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.

Ellen Ochs

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.

Michael Borger

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.

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Arugula Salad With Anchovy Dressing Recipe (2024)


Do all caesar dressings have anchovies? ›

Does Caesar Salad Dressing Have Anchovies In It? While anchovy fish or anchovy paste is an ingredient in some Caesar salad dressing recipes, the original recipe did not use this particularly pungent ingredient. You can make this creamy dressing without any fish at all, or use a different type altogether if you prefer.

What is cesar dressing made of? ›

Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.

What is made of anchovies? ›

Prized by chefs and home cooks around the world for their funky, briny flavor and extraordinary versatility, anchovies don't just adorn pizzas, salads, and sandwiches—they make their way into distinctive sauces, rubs, dressings, and dips, where they lend a meaty umami backbone to, well, anything you want.

What is in anchovy paste? ›

Basic ingredients in its preparation includes mashed anchovies, vinegar, spices and water, and some commercial preparations are produced using these ingredients. Butter is also sometimes used as a base ingredient, and the resultant product is sometimes referred to as "anchovy butter", and in French as beurre d'anchois.

Does Olive Garden Caesar salad have anchovies? ›

No high fructose corn syrup. Our rich, creamy classic caesar dressing is crafted with parmesan cheese, red wine vinegar, lemon, anchovies, and spices.

Does Olive Garden Caesar have anchovies? ›

Enjoy an Italian classic with the NEW Olive Garden Classic Caesar Dressing. Crafted with parmesan cheese, red wine vinegar, lemon, anchovies and spices. Our Classic Caesar salad dressing brings an authentic flavorful Italian experience to your dinner table.

Why do they put anchovies in Caesar dressing? ›

And yes, the rumors are true, caesar dressing has anchovies! This is actually an essential ingredient, and gives the dressing a super-charge of mouthwatering umami flavor. Pro tip, you can use anchovies to amp up the flavor in other dishes too, like tomato sauce!

What are the two types of Caesar dressing? ›

Caesar salad dressing comes in a few basic forms. First, some are creamy, like ranch dressing, while others are more like vinaigrette, with a visible separation of oil and water-based ingredients.

What does anchovies do to your body? ›

Anchovies have many vitamins and minerals that provide major health benefits. They are best known as a source of omega-3 fatty acids, which promote brain and heart health. Anchovies also have selenium, which, if eaten regularly, may reduce the risk of some types of cancer.

What pairs well with anchovies? ›

Remember, anchovies play well with other salty, acidic, and briny ingredients, like olives, tomatoes, and capers.

Why do anchovies have a bad reputation? ›

The main reason for the fish's bad reputation might be the way it's processed and packaged. For the most part, anchovy filets are cured, packed into barrels or other containers of salt for several months.

Why has anchovy paste been discontinued? ›

Pioneer is ending production of Pecks Anchovette and Redro fish pastes. The company says people no longer have an appetite for minced fish preserved in a jar. Pecks may still find a way back into the country given its international footprint - but it's likely the end of the line for Redro.

What is anchovy dressing made of? ›

Make the salad dressing: Add the minced garlic to the bowl of anchovies along with the mustard and vinegar. Slowly, drizzle in the olive oil into the bowl while simultaneously whisking the ingredients with a fork or a whisk until the dressing emulsifies, with no separation between the mustard, vinegar, and oil.

What is the famous anchovy sauce? ›

Anchovy sauce is a product with very ancient origins. More precisely, it is a typical sauce from Campania and has its origins in the regions around Naples, the most famous being the anchovy sauce from Cetara. The ancient Romans produced garum, a fish sauce made from fermented anchovies.

Which brand of caesar dressing does not have anchovies? ›

4 Primal Kitchen. This Plant Based Caesar Dressing & Marinade is made with avocado oil (like most of Primal Kitchen's products) and organic apple cider vinegar, coconut aminos, and herbs and spices—all of which combine to create a dressing that is flavorful, zesty, creamy, and light.

Does store-bought caesar have anchovies? ›

The origins of the first Caesar salad are disputed, but most versions that have been adapted since then usually contain at least most of the following ingredients: fresh parmesan cheese, olive oil, lemon juice, egg, Worcestershire sauce, and anchovies. Many also include Dijon mustard in the lineup.

Does Kraft Classic Caesar dressing have anchovies? ›

Yes, traditionally anchovies and even raw egg are used in Caesar dressing.

Are there anchovies in Panera Caesar dressing? ›

Soybean Oil, Water, Egg Yolk, Worcestershire Sauce (Distilled White Vinegar, Anchovies, Garlic, Molasses, Onion, Salt, Sugar, Water, Chili Pepper Extract, Cloves, Natural Flavorings, Tamarind Extract), Red Wine Vinegar, Garlic (Garlic, Water, Citric Acid), Garlic Juice (Garlic, Vinegar, Salt), Anchovy Paste (Anchovies, ...

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