Use It Up Challenge: Anchovy Paste
New and Classic Caesar Salads
Searching for new takes on this classic? Look no further. Our collection of inviting Caesar salads are perfect choices for take-to-work lunches, family picnics, or get-togethers with friends.
Flame-kissed greens are one of summer's best treats. The grill gives salads depth and complexity: a hint of smoke, some subtle char, a little caramelization. This dressing mimics the flavor of a typical Caesar but in a vinaigrette form that allows this salad to stay under 300 calories.
Smoky Red Pepper Dip with Grilled Crudités
Step aside, boring crudités—enter deliciously crunchy, lightly charred fennel and broccoli paired with grilled bread and juicy tomatoes.
Enjoy this crunchy, creamy bagel sandwich for breakfast, lunch, or dinner. The cream cheese “schmear” itself should become a fridge staple; it tastes just like Caesar salad dressing but is thick and spreadable. Try it on toast, on a burger, or stirred into scrambled eggs for a savory boost. We prefer whole-wheat bagels, but you can also opt for onion bagels or everything bagels for more allium flavor. Do be sure to grab romaine lettuce; you want a sturdy, crunchy lettuce for this sandwich.
Summer Veggie Sandwich
Scooping out part of the bread in this simple version of pan bagnat allows for more tasty fillings and acts as a hull to collect flavorful tomato juices. Make breadcrumbs with scooped-out bread.
Garlic-Sage Roasted Chicken with Kale and Radicchio Caesar Salad
A chicken salad seasoned with sage, lemon rind, salt, pepper, and garlic ends the day with a bang.
Broccoli Rabe with Anchovy Butter
Broccoli rabe, also called rapini, has a pleasantly bitter bite that’s tamed slightly by blanching it in boiling water. The blanching step also helps set and preserve the bright color; be sure to rinse well with cold water to halt the cooking. If you’re not a fan of broccoli rabe, try Broccolini or broccoli spears instead. The amount of crushed red pepper contributes a little tingly heat without making the dish spicy. For sensitive palates, decrease the amount to 1/4 teaspoon.
Grilled Sirloin with Anchovy-Lemon Butter and Broccoli Rabe
This buttery steak and flavorful broccoli rabe sauté is special enough for a dinner party, yet fast enough for a weeknight meal.
Chicken Paillards with Romaine Caesar Slaw
This quick twist on grilled chicken Caesar turns the salad upside down.
If you’re worried that this crunchy snack will taste like fish, rest your fears. The anchovy paste simply lends rich umami depth and a good salty kick. We use a fair amount of fresh thyme here, too, for even more savory notes; it adds a woodsy, earthy flavor that other herbs just don’t quite have. If you would rather start with prepopped corn, opt for one with little or no seasoning, and use 8 cups.
Halibut with Caper Salsa Verde
The robust salsa dominants this dish, and sweet and mellow roasted fennel makes a particularly fitting side.
Kale Caesar Salad
There’s something so comforting about a classic Caesar salad. It’s even better when you have the same great taste for half the calories and double the vitamins. This makeover of Caesar salad has a hearty texture from the raw kale that holds up the thick, creamy dressing that we all know and love. Make it a full meal by adding your protein of choice and some extra vegetable toppings.
Savory Potato Salad
Simpler and tastier than many old-fashioned potato salads, this version features a fresh lemon-and-oil-based dressing instead of a mayo-laden dressing. Try to toss the potatoes in the dressing while they’re still a bit warm—they’ll absorb more flavor that way. The anchovy paste lends a deep umami hit that’s not fishy, just savory. Use a Microplane-style grater to create a smooth garlic pulp that doesn’t leave off-putting crunchy bits of raw garlic in the mix.
Kale Caesar Quinoa Salad with Roasted Chicken
We skip the croutons and add toasted walnuts for a bit of heart-healthy crunch.
Zesty Green Goddess Dip
Skip the baked, greasy dips and replace them with refreshing spreads that highlight fresh veggies and in-season produce. The best part about these recipes: you'll never have to turn on your oven or stove. From dessert dips to savory spreads, these recipes are great to have on-hand all year.
Because fresh herbs are increasingly available, you can make this tangy, peppery dip year-round.
Sauce: Herb-and-Scallion Salsa Verde
This isn’t your average salsa. No tomatillos, no lime juice, or cilantro. Instead, this gorgeous green-hued salsa gets its vibrant color from fresh parsley and basil. Those fresh herbs combined with green onions, briny capers, and tangy Dijon mustard, this salsa brings a boost of flavor to any weeknight meal. Dress up fish or chicken dishes, or use it as a dipping sauce or topping. Tip: make sure to chop herbs instead of keeping them whole. Fresh, pungent herbs are one of the easiest ways to make your dinner more interesting, and flavor without adding on an excess of calories.
Broiled Tilapia with Tomato-Caper Salsa
The mild tilapia is a perfect foil for the bright, zesty salsa. Serve a green salad and roasted asparagus on the side to make this dinner a celebration of healthy ingredients.
Dress your favorite greens with this quick, low-sodium variation of the original dressing.